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    You are in: Home / Recipes / Lacinato Kale Salad With Dried Cranberries and Walnuts Recipe
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    Lacinato Kale Salad With Dried Cranberries and Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Cookgirl's Note:

    Another delicious Anna Thomas recipe. It's strongly recommended to use Lacinato kale (also known as dinosaur, black or Tuscan) in this recipe and not standard kale. Also, I tried myzithra cheese in the salad and used very little sea salt.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Toast the nuts lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Set aside to cool.
    2. 2
      Pour about 1/2 cup boiling water over the cranberries and leave them to soften until you are ready to toss into the salad, at least 15 minutes.
    3. 3
      Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you’re aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.
    4. 4
      Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
    5. 5
      Slice the olives off their pits/stones and cut them in slivers. Core and seed the red pepper, quarter it lengthwise and cut it in matchsticks. Toss the olives, nuts and pepper with the kale.
    6. 6
      Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar, sea salt and pepper. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it’s needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like.
    7. 7
      This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.

    Ratings & Reviews:

    • on January 09, 2011

      55

      I've been addicted to this salad for over a year now. I make it just as written (any type of kale works) and don't use the optional cheese. This deserves way more than 5*, 27 in fact. If you or someone in your family can't imagine eating kale raw, much less enjoying it, try this. It's truly delicious. I've never had anyone turn their nose up and most have seconds. Fabulous recipe, Cookgirl.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2011

      55

      Great way to eat raw greens! I had a load of arugula to use up, and this was different, but so tasty. I added 1/2 apple diced up and used cashews instead of walnuts, because that is what I had. But I would encourage others to make sure they include some nuts, as this is an excellent balance to the sometimes peppery greens. Thanks for this salad, cookgirl!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2011

      55

      I bought some siberian kale at a farmer's market, and didn't want to make soup on a hot summer day. This was great! I made a huge bowl to share with my husband and daughter. Not nearly as good with grocery store kale, though--it's worth a trip to the farmer's market to get the good stuff.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Lacinato Kale Salad With Dried Cranberries and Walnuts

    Serving Size: 1 (714 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 73.5
     
    Calories from Fat 54
    73%
    Total Fat 6.0 g
    9%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 38.5 mg
    1%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 1.2 g
    5%
    Sugars 1.1 g
    4%
    Protein 1.6 g
    3%

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