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Emerald-green lacinato kale is the star of this healthy kale salad, tossed with an easy maple, mustard and apple cider vinaigrette and studded with crisp apples. Toss or massage the kale with the dressing about 30 minutes before you're ready to serve. The sturdy kale leaves won't wilt from the dressing and will taste even better after they've been marinated in it.

Source: EatingWell Magazine, November/December 2014




Cider Vinaigrette


Instructions Checklist
  • To prepare vinaigrette: Puree shallot, vinegar, oil, cider, mustard, maple syrup, salt and pepper in a blender or mini food processor until smooth and creamy.

  • To prepare salad: Toss kale, apples, carrots, radishes and parsley in a large bowl. Drizzle with the dressing; toss to coat.


Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. Bring to room temperature before tossing with the salad. Dress the salad (Step 2) up to 30 minutes ahead.

Nutrition Facts

1 1/4 cups
75 calories; protein 1g; carbohydrates 9.1g; dietary fiber 2g; sugars 5.6g; fat 4g; saturated fat 0.5g; vitamin a iu 4940.7IU; vitamin c 24.9mg; folate 31.8mcg; calcium 37.7mg; iron 0.6mg; magnesium 13.7mg; potassium 211.9mg; sodium 159.1mg; added sugar 1g.

1 1/2 vegetable, 1 fat