Kale Salad with Shredded Carrots and Raisins

Winter greens are perfectly blended with the sweetness of carrots and raisins, balanced with savory cheese and a touch of garlic in this kale salad recipe.

You’ve probably heard how good kale and other dark leafy greens are for you. But sometimes it’s hard to know what you are supposed to do with kale. It’s a tough and not particularly tasty by itself. Yet it’s very healthy.

The challenge is to make it flavorful, and this recipe does the trick.

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Ingredients

• 1 to 1 ½ pounds kale
• 2 medium carrots
• ½ cup raisins or dried cranberries
• ½ cup crumbled feta or blue cheese
• 1/3 cup plus 1 tsp. olive oil
• 2 tbsp plus 1 tsp. sherry vinegar
• 2 tsp. honey
• 1 clove garlic
• Salt and pepper to taste

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Directions

Dressing

Into a blender or food processor, add 1/3 cup olive oil, 2 tbsp. sherry vinegar, honey, salt, and pepper. Blend for 30 seconds until an emulsion forms. Add garlic and pulse to a blend. Taste and adjust seasoning.

Salad

• Wash, peel, and shred the carrots.
• Trim thick stems from kale leaves. Stack the leaves and roughly chop them crosswise and lengthwise and place them into a medium bowl.
• Drizzle 1 tsp. oil and 1 tsp. vinegar over the chopped kale and massage (or knead) the kale until it starts to wilt and becomes tender, about 2 minutes.
• Toss the wilted kale with shredded carrots, raisins, and cheese.
• Add vinaigrette, toss, and serve.

Serves 6

Each serving contains approximately:

• 208 calories
• 15 g fat (4 saturated, 10 monounsaturated, 1 polyunsaturated)
• 11 mg cholesterol
• 136 mg sodium
• 16 g carbohydrate (13 g sugar)

This salad is also high in vitamin C (24 percent PDV*) and vitamin A (90 percent PDV).

*The Percent Daily Values (PDV) are based on a 2,000-calorie per day diet, so your values may change depending on your calorie needs.

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