Tasty Tuesday: Kale Salad with Maple Lemon Vinaigrette

CHARLOTTE, NC- Johnson and Wales Senior Instructor Chef Rhonda Stewart, MA, CEPC, stopped by the Rising Kitchen to share some simple and healthy recipes.

Kale Salad with Maple Lemon Vinaigrette

Recipe provided by Chef Rhonda Stewart, MA, CEPC
Senior Instructor, College of Food, Innovation & Technology
Johnson & Wales University

Salad Ingredients
 6 cups Kale, baby kale preferred
 ¼ cup Dried cranberries (Craisins)
 ¼ cup Toasted pumpkin seeds
 4 oz. Manchego or Gruyere Cheese, shredded
Dressing Ingredients
 ½ cup Olive oil blend
 ¼ cup Fresh lemon juice
 2 Tbsp. Maple Syrup or Honey
 1 Tbsp. Dijon mustard
 2 cloves Garlic, fresh, minced
 Salt and pepper to taste

Method of Preparation:
1. Prepare kale. Wash, if needed, and dry with salad spinner or vegetable towel.
2. Remove any tough stems from the kale. On a cutting board with a large knife, shred
the kale into very thin slices. Transfer to a serving bowl.
3. Whisk together all the vinaigrette ingredients. Season to taste with salt and pepper.
4.  Add enough dressing to the prepared kale to thoroughly coat. Toss to mix well.
5. Add cranberries and pumpkin seeds, mix well.
6. Lastly, add the shredded cheese. Mix just enough to combine.
7. Serve.
Notes:
Olive oil blend is preferred. Sometimes the EVOO can overpower the other ingredients in this
dressing.
Make extra dressing. Refrigerate for your next salad! Keeps for at least a week.
You can substitute Feta, Goat, Parmesan cheese if you prefer one of these over Gruyere or
Manchego.

If you need to make this vegan, omit the cheese (or use a dairy-free substitute), and swap
maple syrup for the honey.