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    You are in: Home / Recipes / Raw Kale Salad With Lemon-Honey Vinaigrette Recipe
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    Raw Kale Salad With Lemon-Honey Vinaigrette

    1/1 Photo of Raw Kale Salad With Lemon-Honey Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Chicagoland Chef du Jour's Note:

    This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries

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    Units: US | Metric


    1. 1
      Combine the four salad ingredients in a large bowl.
    2. 2
      Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
    3. 3
      Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
    4. 4
      This is even better the next day and hold up well w/o wilting.
    5. 5
      NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!

    Ratings & Reviews:

    • on July 22, 2013


      Opps. I made this months ago and forgot to rate it. I have made it a few times since and have swapped out different nut/seeds and fruit almost every time. Once I did not have any dried fruit so just added more fresh blueberries than usual. We just love the salad and it was a great introduction to Kale which I have always avoided. Thanks for posting this winner of a recipe!

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    • on June 17, 2013


      Yum! Healthy and delicious! I made a half recipe, thin shreds as suggested, added a chopped Gala apple, we both loved it. I used a Meyer lemon for the juice, and the balance of acidity and sweetness was just right. When asked how he'd rate it, Randy said, "I LOVED it!". That's good enough for me.<br/>We had it with slow-grilled pork ribs with a hard cider-based marinade and sauce (that's why I added the apple) and baked sweet potatoes. It would be great to take to a pot luck or on a picnic, as it's sturdy. I think next time I'll add the cranberries and the seeds just before serving, as they do tend to end up at the bottom of the bowl, and they are too costly to waste. The contrast of the light seeds on the dark kale is very attractive, too. It looks like we'll be eating a lot of this in the future.

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    Nutritional Facts for Raw Kale Salad With Lemon-Honey Vinaigrette

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 439.4
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 4.6 g
    Cholesterol 0.0 mg
    Sodium 46.9 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 4.5 g
    Sugars 10.7 g
    Protein 7.3 g

    The following items or measurements are not included:

    fresh fruit

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