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Strawberry Kale Salad with Honey Lemon Dressing #vegetarian #summerrecipes

Strawberry Kale Salad with Honey Lemon Dressing #vegetarian #summerrecipes

New, solid and scrumptious this make-ahead Strawberry Kale Salad is ideal for summer picnics, potlucks and gatherings. The nectar lemon dressing and sweetened pepitas take it over the top!

I love having a "go-to" serving of mixed greens each season for engaging and parties and this Strawberry Kale Salad is unquestionably my "pick" for this pre-summer and summer. It's stacked with crisp sound fixings, can be made ahead of time and gives the wonderful produce of the period a chance to sparkle.

The dressing is too basic with only three fundamental fixings, crisp lemon juice, olive oil and nectar. Include a minced clove of garlic and a touch of salt and join it all in a container with a tight cover. Shake, shake, shake and you're finished. This dressing is radiant, brilliant and matches pleasantly with the sweet berries and crunchy, salty sugar coated pepitas.

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Strawberry Kale Salad with Honey Lemon Dressing #vegetarian #summerrecipes

Ingredients
For the candied pepitas:

  • ½ cup salted roasted pepitas
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon honey

For the dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2-2 ½ tablespoons honey start with 2, add more, to taste
  • 1 small clove garlic
  • ½ teaspoon kosher salt

For the salad:

  • 8 cups thinly sliced kale about
  • 1 ½ cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • ½ cup dried cranberries

Instructions
For the candied pepitas:

  1. Preheat oven to 400˚F. Line a sheet pan with parchment. Spray parchment lightly and rub to coat with a paper towel.
  2. Combine pepitas, honey and olive oil on the prepared sheet pan. Place pan in the oven for 2 minutes then remove and stir well. Spread pepitas out to a single layer and return to oven for 3 minutes. Repeat stirring and spreading pepitas then bake for 2-3 more minutes or until a nice golden brown.
  3. Remove from oven, stir and spread out to cool. Store in an airtight container once cooled.

For the dressing:

  1. Combine all dressing ingredients in a small jar with a tight-fitting lid. Shake well.

For the salad:

  1. Place thinly sliced kale in a large bowl. Drizzle with 3 tablespoons of the dressing. Stir well with a large spatula to coat the kale with dressing. Using your hands, rub kale between your fingers for about 30-45 seconds to thoroughly coat it with the dressing.
  2. Add strawberries, blueberries and dried cranberries and gently toss to combine. Drizzle with a bit more dressing and top with candied pepitas. Pass extra dressing at the table.

For more detail : bit.ly/2ORIrBS

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