Name: Kale Salad with White Balsamic Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 bunch kale, washed and finely chopped; 2 large carrots, peeled and finely diced; 2 whole radishes, thinly sliced into circles; 2 cups red cabbage, finely chopped; 1 can garbanzo beans, rinsed and drained; 1 cup curly parsley, finely chopped; 1 1/4 cups walnuts, chopped and toasted; 2 cloves garlic; 1/2 teaspoon salt; 1/4 cup real maple syrup; 1/2 cup white balsamic vinegar; 1 teaspoon dried tarragon; 2/3 cup olive oil; Ground black pepper, to taste

Ingredients

Scale

1 bunch kale, washed and finely chopped
2 large carrots, peeled and finely diced
2 whole radishes, thinly sliced into circles
2 cups red cabbage, finely chopped
1 can garbanzo beans, rinsed and drained
1 cup curly parsley, finely chopped
1 1/4 cups walnuts, chopped and toasted
2 cloves garlic
1/2 teaspoon salt
1/4 cup real maple syrup
1/2 cup white balsamic vinegar
1 teaspoon dried tarragon
2/3 cup olive oil
Ground black pepper, to taste

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Instructions

Combine kale, carrots, radishes, red cabbage, garbanzo beans, and parsley in a large bowl.
Add toasted walnuts for crunch.
Create garlic paste by mashing chopped garlic with salt.
Mix garlic paste with maple syrup, white balsamic vinegar, and dried tarragon.
Slowly add olive oil while whisking to emulsify dressing.
Season dressing to taste with salt and pepper.
Pour dressing over salad and toss until well coated. Serve immediately.

Notes

Use fresh kale for optimal flavor.
Toast walnuts before adding for enhanced taste.
Let salad rest briefly after tossing with dressing for best flavor.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Tossing
Cuisine: American

Nutrition

Calories: 300
Sugar: 5
Sodium: 180
Fat: 24
Saturated Fat: 2
Unsaturated Fat: 22
Trans Fat: 0
Carbohydrates: 28
Fiber: 8
Protein: 6
Cholesterol: 0