Wednesday, November 21, 2012

kale salad with beets and pecans

I have made a few dressings successfully using no refined oil.  I made this last week when I had some kale, and not a lot else in the fridge. I threw it all together, hoping for the best. The components seemed a bit odd but it turned out really different and very satisfying.

for the salad:
4 c chopped curly kale
1 carrot, chopped fine
1/2 yellow pepper, chopped fine
10 kalamata olives, sliced in half
1/4 c pecans, toasted and chopped
2-3 roasted beets*

for the dressing, put everything into a cuisinart or magic bullet:
1/2 cucumber (1 c) peeled, deseeded and chopped
1/4 c chopped parsley, slightly packed
1 tsp maple syrup
1 T nutritional yeast
1/2 tsp minced garlic
1/2 tsp fresh dill
1/2 tsp salt
2 green onions, white and part of the green, chopped
1 T lime juice
zest from 1 lime
1 T white balsamic vinegar
1 T water
cayenne to taste
Pulse everything until near smooth and toss with the vegetables. I let this marinate for about 30 minutes in the fridge, but you could skip that step. Top with the beets and toasted pecans.

*Wash and dry the beets. Slice into moon shapes and put onto a lined baking sheet. Toss with balsamic vinegar and a spritz of soy sauce, salt, if desired. Roast at 400 for about 35 -40 minutes, until done.

serves two

1 comment:

  1. That saad looks great sis. Can't wait to try that dressing!