Combine 1 tablespoon cider vinegar, 1 tablespoon walnut
oil, 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, and 1/2
teaspoon pepper. Add 4 cups torn kale and 2 cups torn Swiss chard; toss.
Let stand 10 minutes. Add 1 cup sliced Granny Smith apple, 1/2 cup
sliced celery, 1/4 cup sliced red onion, 1 ounce crumbled blue cheese,
and 2 tablespoons toasted walnuts; toss.
Serves 6 (1 c.); 94 calories.
VERDICT: I made quite a few substitutions based on what I had on hand, but the general premise of the salad, and the peppery dressing, are both solid. Keep, and note variations under Lemony Kale Salad.
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