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Kale Salad
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Kale Salad
Makes: 10 cups
Prep time: 15 minutes
Photo of Kale Salad
Prep time: 15 minutes

Ingredients

8 cups
chopped kale (about 1 large head)
1 can
(15 ounces) fruit in 100% juice (try pears, peaches, mandarin oranges, apricots, pineapple)
1⁄2 cup
100% fruit juice, reserved from canned fruit
1 Tablespoon
vegetable oil
1⁄4 teaspoon
each salt and pepper
1⁄4 cup
unsalted sunflower seeds (optional)

Directions

  1. Wash kale and pat dry. Remove rib from the middle of each leaf. Chop or tear leaves into bite sized pieces and place in a large bowl. Drain and chop fruit if pieces are large. Add to kale.
  2. In a small bowl, combine fruit juice, vegetable oil, salt, pepper, and sunflower seeds, if desired. Mix well.
  3. Add dressing to the kale and fruit and stir to combine. Cover and refrigerate for at least 1 hour before serving.
  4. Refrigerate leftovers within 2 hours

Notes

To soften the kale and improve the flavor, before adding the fruit in step 1, rub the torn leaves together until the kale becomes dark green and fragrant, about 3 to 5 minutes, OR prepare the salad a day ahead and refrigerate.

Serving Size: 
1 cup
Nutritional Label: 
Photo of Nutrition Facts of Kale Salad
Chill Time: 
1 hour

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