Ingredients with Measurements:
- 1 bunch of kale, stems removed and chopped
- 1/2 cup of walnuts, chopped
- 1/2 cup of dried cranberries
- 1/2 cup of crumbled feta cheese
- 1/4 cup of sliced red onion
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced radish
- 1/4 cup of sliced carrot
- 1/4 cup of sliced celery
- 1/4 cup of sliced green apple
- 1/4 cup of sliced pear
- 1/4 cup of sliced Cevizli Sucuk (Turkish sausage)
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped kale, walnuts, dried cranberries, crumbled feta cheese, red onion, cucumber, radish, carrot, celery, green apple, and pear.
2. Add the sliced Cevizli Sucuk to the mixing bowl.
3. In a separate bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
4. Pour the dressing over the salad and toss until everything is evenly coated.
5. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 23g
- Protein: 8g
Substitutions for ingredients:
- Instead of Cevizli Sucuk, you can use any type of sausage or omit it altogether for a vegetarian option.
- Instead of kale, you can use any type of leafy green such as spinach or arugula.
- Instead of walnuts, you can use any type of nut such as almonds or pecans.
- Instead of dried cranberries, you can use any type of dried fruit such as raisins or apricots.
- Instead of feta cheese, you can use any type of crumbled cheese such as blue cheese or goat cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add avocado for a creamy texture.
- Use balsamic vinaigrette instead of the honey-lemon dressing for a tangy flavor.
Tips and tricks:
- Massage the kale with a bit of olive oil before adding the other ingredients to make it more tender.
- Toast the walnuts in a dry pan for a few minutes to bring out their flavor.
- Slice the vegetables thinly for a more delicate texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional sliced fruit or nuts.
Garnishes:
- Additional sliced fruit or nuts.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Grilled vegetables or a side of rice.
Troubleshooting advice:
- If the kale is too tough, try massaging it with a bit of olive oil before adding the other ingredients.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the salad.
Food history:
- Cevizli Sucuk is a type of Turkish sausage that is made with walnuts and spices.
Flavor profiles:
- This salad has a mix of sweet and savory flavors with a tangy dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
Related Categories
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Region: Turkish