Time for April Secret Recipe Club!
This month I missed the sign-up for a the swap, but thankfully there was blogger in need and I was happy to step in an make a recipe. I received the blog The Pinterest Kitchen. I love the concept of the blog: 3 ladies testing and making popular recipes and projects from Pinterest to let their reader know if the recipes are really worth all the hype! It was hard to choose one recipe from their blog- Korean Beef, Honey Lime Sririacha Grilled Chicken and "OMG" Sour Cream Chicken all sounded fantastic. However, I had almost settled on a recipe when Kale Salad with Homemade Poppy Seed Dressing was posted. The recipe was from an Amish family, but was pretty much identical to the superfood salad sold at Costco. The salad caught my eye because I am addicted to that salad! It is so delicious and I never think the make it at home. The recipe was so simple and (the the author said) I had most of the ingredients on hand- I loved the suggestion to use apple slices in the salad! I brought this salad to share with my family on Easter because they are also superfood salad lovers. The verdict? The salad was amazing! I loved the dressing and the crunchy greens were delicious and refreshing. I can't wait to make this recipe again (and never need to buy bagged salad!).
We have another day of sunshine and I am excited to get to the park tonight for a quick play before dinner!
Have a wonderful Monday everyone!
We have another day of sunshine and I am excited to get to the park tonight for a quick play before dinner!
Have a wonderful Monday everyone!
Ingredients
Dressing:
1 Tbl apple cider vinegar
1/8 cup sugar
1/4 cup mayonnaise
1/4 cup Italian dressing
1/8 cup grated parmesan cheese
1 1/2 tsp poppy seeds
salt and pepper to taste
Salad:
6 to 8 cups of chopped kale
1/2 small red cabbage chopped
Stalks from 1 head of broccoli, julianed and halved
6 large sliced brussel sprouts, trimmed and sliced thin
1/2 cup dried cranberries
1/2 cup toasted pumpkin seeds
Instructions
Mix together dressing ingredients, cover and place in fridge so ingredients can marry while you make the rest of the salad.
Chop enough kale to fill your salad bowl (enough for about 4 people).
Slice 5-6 brussel sprouts thinly and add to salad.
Juliane a few broccoli stalks (save the tops for another recipe). Add to salad.
Add thin slices of red cabbage to the salad, along with a handful each of pumpkin seeds and dried cranberries.
Immediately before service, toss with dressing.