I just came home with basket full of honey crisp apples, perfect for this recipe.
We ate this salad two days in a row for lunch – to great fanfare from Yale and guess what, not a protest from Gordy. I am pretty sure it was the honey in the poppy seed dressing and crisp apples in the salad that won him over, I can be sure it was not the kale!
Ingredients for the salad:
- 1/2 to a full bunch kale
- 1 -2 apples, sliced thin (pears would be great if you did not have apples)
- 3 radishes, sliced thin
- 1 cup cabbage, sliced thin
- 1 cup radicchio, sliced thin
- 1 avocado, cut into small cubes
- 1 cup cherry tomatoes
- a big handful of pumpkin seeds
- a big handful of dried cranberries, (look for the unsweetened kind, which you can find in most health food stores). I have been using Prana Organic Cranberries, they are fruit juice sweetened.
- 1 block of tofu cut into small bit sized cubes, (optional)
- Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl
- Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl.
- Slice the raddishes, cabbage, and raddico and add to the salad
- Half the cherry tomatoes and add to the salad
- Dice avacodo into small chuncks and add
- Add tofu cubes
- Add pumpkin seeds and cranberries
- Toss everthink well with the poppyseed dressing and eat.
Ingredients for the dressing:
- 1/4 cup cider vinegar
- 2 to 3 tablespoons honey, check for sweetness, you can always add more
- 3 teaspoons Dijon mustard
- 2 teaspoons poppy seeds
- 1/4 teaspoon kosher salt, or more to taste
- Freshly ground black pepper to taste
- start with1/2 cup of vegetable oil, your may need more. I like to use an organic grapeseed oil
- 1/3 cup small-dice red onion
- Place the vinegar, honey, mustard, poppy seeds, salt and pepper in a large bowl.
- Whisk to combine.
While whisking add the oil slowly until all of it is incorporated.