Saturday, January 5, 2013

All Hail Kale

A Yummy Vegan Friendly Salad


Are you ready to kick-start your resolution to be healthier?! Whether that was actually your resolution or not, is completely irrelevant because EVERYONE needs more Kale in their diet. Kale is SUCH a super food, it's been called a nutritional power house because it's high in vitamins A, C, K, as well as Iron, Calcium, antioxidants and even has anti-inflammatory benefits. If you haven't been to The Veggie Grill, then you are certainly missing out on life- but here is one of my favorite dishes from their menu. 

INGREDIENTS  (Serves – 8)
6 bunches kale
2 cups quinoa, cooked
2 cups red cabbage
8 oz walnuts
1 oz fresh ginger root
1 cup lime juice (for dressing)
2 oz. lime juice (for corn salsa)
1 ½ cups fresh papaya
½ cup rice vinegar
1 Tbs. sea salt (for dressing)
2 tsp sea salt (for corn salsa)
3 cups canola oil
1 ¼ cups evaporated cane juice
8 cups Roma tomatoes
1 cup red onion
½ cup cilantro
1 cup roasted corn
1 tsp black pepper
Shredded Carrot (for garnish)


Preparing Kale: Remove spines from kale and chop into 1″ squares. Rinse kale in cold water and dry. Place kale in 3″ rectangular container add dressing and quinoa, toss thoroughly, make sure all kale is coated. Refrigerate overnight

Ginger Papaya Dressing: Peel ginger root and papaya, combine with lime juice, rice vinegar, sea salt and evaporated cane juice to blender and blend until smooth. Slowly drizzle canola oil while continuing to blend until dressing emulsifies, add to container and refrigerate. Makes about 1 1/4 quarts

Corn Salsa: Chop cilantro, roma tomatoes, and red onion, in large bowl combine with roasted corn, sea salt, black pepper and lime juice. Mix well. Makes 1 quart.

Finished Kale Salad Procedure: To prepare salad add 4 cups marinated kale to plate, swirl 2 oz raw chopped red cabbage around kale, topped with 2 oz corn salsa, 1 oz walnuts and drizzle 2 ozs dressing topped with shredded carrot

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