Kale Holiday Salad with Asian Blackberry Balsamic Vinaigrette
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Joe Moninski's apple- and cranberry-topped kale salad is festive for holiday entertaining.
Bob Chwedyk | Staff Photographer
16 ounces kale greens
2 apples (Braeburn or MacIntosh preferred)
¼ cup lemon juice
¾ cup dried cranberries (craisins)
2/3 cup pecan halves
6 ounces feta cheese crumbled
½ cup extra-virgin olive oil
1/3 cup of berry flavored balsamic vinegar (such as Fustini's Asian Blackberry Balsamic)
¼ cup fresh lemon juice
2 tablespoons sugar
1 tablespoon poppy seeds
1 tablespoon dill
1 teaspoon salt
1 teaspoon black pepper
Wash the kale greens and remove leaves from the stalks. Coarsely chop the leaves and discard the stalks. Place the chopped leaves in a bowl.
For the dressing: Mix all dressing ingredients in a shaker and pour over the greens.
Cut the apples into 12 wedges each and place in a bowl; pour in the lemon juice and toss gently to coat.
Arrange the kale greens on each of eight plates, sprinkle cranberries, pecans and feta cheese over the greens. Arrange three apple wedges on top and serve.
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