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Kale, Cranberry, Cashew and Apple Salad with Curried Dressing
Ivy Manning----sent in by Margaret
A hearty and refreshing combination of greens, fruits and nuts.
1 bunch lacinato kale (10 oz.)----Margaret substituted spinach
1/4 head red cabbage, finely shredded (2 c.)
240 ml1 c. toasted cashews (Margaret added some peanuts)
120 ml1/2 c. dried cranberries (Margaret added strawberries)
1/2 Braeburn apple, unpeeled, cored and cut into 1/2 inch dice
Dressing:
1/2 Braeburn apple, peeled, cored and chopped
22 ml1 & 1/2 T. apple cider vinegar
10 ml2 tsp. honey
1 small clove garlic
5 ml1 tsp. curry powder
1 ml1/4 tsp. fine sea salt
59 ml1/4 c. olive oil
salt and freshly ground pepper
Tear the kale leaves away from their tough center rib. Discard the ribs and slice the leaves into 1/2 inch thick ribbons. Toss the kale, cabbage, cashews, cranberries and apple together in a large serving bowl.
Combine the apple, vinegar, honey, garlic, curry powder and salt in a blender and blend until smooth. With the blender running and the lid slightly ajar, add the oil in a slow, steady stream.
Pour the dressing over the kale mixture, and, with clean hands, massage the dressing into the salad leaves. Allow the mixture to marinate for 30 minutes before serving to allow kale leaves to wilt and turn tender. Salt and pepper to taste.