Lacinato kale salad with dried cranberries and walnuts (recipe)
| Lacinato kale salad with dried cranberries and walnuts (recipe) | |
|---|---|
| Name | Lacinato kale salad with dried cranberries and walnuts |
| Ingredients | Dried cranberries • Kale • Kale • Arugula • Mizuna • Kalamata olives • Walnuts • Pine nuts • Red sweet bell pepper • Olive oil • Walnut oil • Sea salt • Fresh ground black pepper • Blue cheese • Sharp cheddar cheese |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 73.6 |
| Fat | 6 |
| Protein | 1.7 |
| Carbohydrate | 4.4 |
| Fiber | 1.3 |
| Net carbohydrates | 3.1 |
| Sugar | 1.1 |
| Saturated fat | 0.6 |
| Cholesterol (mg) | 0 |
| Sodium | 38.6 |
| Yield | 12 cups |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Lacinato kale salad with dried cranberries and walnuts (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- 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.
- 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.
- 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.
- Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
- 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.
- 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.
-
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.
Food tags
Vegetable, European, Low Protein, Low Cholesterol, Winter,
Lacinato kale salad with dried cranberries and walnuts (recipe) details
Time:
Prep Time in Hours and Mins:30M
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Contributors: Prab R. Tumpati, MD
