Who said the holidays can’t be healthy? With fresh, crisp kale, the richness of bleu cheese, and salty crunch of pecans, this salad will brighten your meal right up. Paired perfectly with a tangy Butcher Boy Vegetable Oil based mustard dressing – your taste buds will be singing!
INGREDIENTS
Salad
10-12 oz curly kale, chopped and tough ribs removed
1 T BUTCHER BOY VEGETABLE OIL or SORRENTO OILVE OIL
1 rib celery, thinly sliced
½ apple, thinly sliced and chopped into bite-sized pieces
⅓ cup blue cheese crumbles
⅓ cup pecans, chopped
⅓ cup dried cherries
Dressing
1 T BUTCHER BOY VEGETABLE OIL or SORRENTO OILVE OIL
1 T white wine vinegar
1 t dijon mustard
1 t honey
Pinch each of salt and pepper, or to taste
DIRECTIONS
Place kale in a large bowl and massage with tablespoon of oil for two minutes.* Set aside.
Make the dressing by whisking together oil, white wine vinegar, dijon mustard, honey, salt, and pepper in a small bowl. Pour dressing over kale and mix well.
Add celery, apple, blue cheese, pecans, and cherries to kale. Mix until well-combined.
Serve immediately.**
*Kale is tough and fibrous, and massaging it briefly softens it and brings forward the best flavor.
NOTE:
All ingredients will keep well in the refrigerator overnight, except apples, which will brown.
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