Wednesday, May 6, 2015

Massaged Kale Salad with Peaches, Blackberries and Toasty Pecans


 If you dealt with the Michigan winter like I did, you know how special these sunny days are. I stopped at the grocery store today after work and I saw a sign that read "Peaches: first of the season!". They were juicy and ripe and I couldn't resist turning them into something tasty! This salad comes together in less than 10 minutes and is the perfect spring or summer dinner. To add protein, simply pair it with grilled chicken or salmon.

1. Combine dressing ingredients in a blender until smooth, about 10 seconds.

2. Place kale in a large mixing bowl. Pour dressing over and massaged with your (clean!) hands for 1 minute.


3. Transfer salad to a serving platter and top with sliced peaches, blackberries, toasted pecans and blue cheese. Serve immediately or keep cold until ready to serve.


 Massaged Kale Salad with Peaches, Blackberries and Toasty Pecans
Serves 4

All you need:
Dressing
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons raspberry jam
1 teaspoon honey
Zest and juice of 1 lemon

1 large bunch kale, stemmed and torn into pieces
2 ripe peaches, sliced
1 pint blackberries
1/2 cup chopped pecans, toasted
1/2 cup crumbled blue cheese

All you do:
1. Combine dressing ingredients in a blender until smooth, about 10 seconds.
2. Place kale in a large mixing bowl. Pour dressing over and massaged with your (clean!) hands for 1 minute.
3. Transfer salad to a serving platter and top with sliced peaches, blackberries, toasted pecans and blue cheese. Serve immediately or keep cold until ready to serve.

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