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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Kale and Arugala Salad - Thanksgiving (Anytime Fall/Winter) Recipe

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This recipe for Kale and Arugala Salad - Thanksgiving (Anytime Fall/Winter) is from Cox Family Holiday Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh Kale (about 8 oz)
Fresh Arugula (about 8 oz)
Any other lettuce or mixed leafy greens
3/4 dried cranberries
3 Bartlett Pears, sliced
2 avocados, peeled and diced
1/4 cup fresh lemon juice plus 1 tablespoon lemon juice
3/4 cup chopped toasted pecans
6 cooked bacon slices (crumbled)
2 garlic cloves (crushed)
2 teaspoons dijon mustard
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 cup olive oil
Directions:
Directions:
Lemon Dressing - Whisk together 1/4 cup fresh lemon juice, crushed garlic, dijon mustard, salt, pepper, then slowly add (stream) olive oil while whisking until smooth. Makes 1 cup.

If the Kale is not in bite size pieces, trim, and cut into bite size pieces. I found Kale already pre washed and prepared and that makes this salad really easy. I would use a small amount of dressing to toss with the Kale ahead of time since Kale is sort of chewy. When ready toss kale with arugala and other lettuce, add pears, avocado, bacon, dried cranberries, and toasted pecans. Toss lightly with a little bit of the dressing. It's easier to add more to taste at the table.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I love this salad. We tried it instead of green beans at Thanksgiving one year and it was a hit. Festive, full of flavor, and a nice balance to the heavier dishes on our table!

 

 

 

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