Kale Salad with Ginger Vinaigrette
This delectable Kale Salad with Ginger Vinaigrette makes eating healthy a pleasure. It is a perfect lunch or light supper option.
Servings 6 servings
Calories 209kcal
Ingredients
Kale Salad
- 5 -6 cups kale chopped
- 3 cups spring greens
- 1/8 teaspoon salt
- 2 teaspoons olive oil
- 1/4 cup red onion thinly sliced
- 1 large carrot cut matchstick
- 3 mandarin oranges peeled and sectioned
- 1/2 cup sliced almonds
Ginger Vinaigrette
- 1/4 cup rice vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh ginger finely grated
- 2 cloves garlic minced
- 1/4 cup safflower oil see notes
- 1 teaspoons sesame oil
Instructions
- Combine vinegar, honey, soy sauce, grated ginger, garlic, safflower oil, and sesame oil in a shaker style jar; shake to mix.
- Remove the stems and ribs from the kale leaves. Sprinkle the leaves lightly with salt. Rub your hands with the olive oil olive and rub the kale leaves until they begin to wilt. Chop the kale leaves.
- Place your massaged kale, spring greens, red onions, carrots, mandarin oranges and almonds in a large salad bowl. Drizzle with the Ginger Vinaigrette and toss to coat.
Notes
- You can substitute vegetable oil or canola oil.
- Take the time and massage the kale. It is well worth the time and effort.
- Do not over massage the kale. You want to massage just until it begins to wilt.
- For a variety of textures add several cups of spring greens, romaine or even tender baby spinach.
- If available use fresh mandarin oranges in the kale salad and fresh grated ginger in the Vinaigrette dressing.
- Adjust the amount of honey in the Vinaigrette dressing to your liking.
Nutrition
Calories: 209kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 164mg | Potassium: 311mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3189IU | Vitamin C: 51mg | Calcium: 86mg | Iron: 1mg