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Salad  /  February 12, 2010

Kale Salad with White Wine Vinaigrette

by Rebekah Kuk
Kale salad with white wine vinaigrette
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Kale: Great for Salads

Sometimes mistakes in the kitchen turn out wonderfully well. I had bought kale to go in a soup recipe and collard greens to use as a side dish for something else. I got confused, however, and ended up using the collard greens in the soup. It was no big deal for the soup, but I didn’t want to use the kale in the side dish recipe that was meant for collard greens. What to do? Justin suggested we use the kale as a side dish for our lunches that week. Great idea. I had been trying to perfect a kale salad off and on, and I figured this was the opportunity to try again.

A Simple Vinaigrette

I kept it simple: kale, vinaigrette, cheddar, and dried cranberries. Oh, the beauty of simplicity! It turned out to be quite tasty. For the vinaigrette, I used old white wine that had pretty much turned to vinegar. I also added the juice from half of a lemon. Feel free to experiment with this Kale Salad recipe. You could also substitute Parmesan cheese in place of the cheddar. Any hard cheese with a strong flavor would work well. I’m really glad I was forced to try to perfect this salad – now I plan to use it as a staple recipe!

Kale Salad with White Wine Vinaigrette

Kale Salad with White Wine Vinaigrette

Rebekah KukRebekah Kuk
A refreshing kale salad with a zippy dressing and flavorful cheese.
Print Recipe Pin Recipe
Prep Time 20 mins
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 1 bunch kale stemmed, washed, and dried
  • 1/2 cup sharp cheddar cheese shredded
  • 1/4 cup dried cranberries
  • 1/2 cup extra virgin olive oil
  • 3 tbsp white wine or white wine vinegar
  • 1/2 tsp salt
  • 1 garlic clove minced
  • 1/2 lemon juiced

Instructions
 

  • Stem and wash kale. The easiest way to do this is to submerge it in water, swirl it around, and lift it out. Dry it in a salad spinner, or place it in a clean dish towel, go outside, and whirl it around a few times. Stack the dried leaves, roll them up, and thinly slice them.
  • Make dressing. Pour olive oil into a bowl. Slowly drizzle in white wine/white wine vinegar while whisking together. Add in salt, minced garlic, and lemon juice.
  • Pour dressing over kale and massage with your hands to break down the tough kale leaves. Add in cranberries and cheddar. Serve.
Keyword Egg Free, Gluten Free, Keto, Nut Free, Sugar Free, Vegetarian, Winter
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Tags

  • Egg-free
  • Gluten-free
  • Keto
  • Nut-free
  • Vegetarian
  • Winter

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