Ingredients with Measurements:
- 1 bunch of kale, stems removed and chopped
- 1 cup of coucougnette (or cherry tomatoes), halved
- 1/2 cup of crumbled feta cheese
- 1/4 cup of sliced almonds
- 1/4 cup of dried cranberries
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a large mixing bowl, combine the chopped kale, coucougnette, crumbled feta cheese, sliced almonds, and dried cranberries.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss until all the ingredients are evenly coated.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 18g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Coucougnette can be substituted with cherry tomatoes or any other small tomato variety.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Sliced almonds can be substituted with chopped walnuts or pecans.
- Dried cranberries can be substituted with raisins or chopped dates.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Swap out the kale for spinach or mixed greens.
- Add sliced avocado for a creamy texture.
Tips and Tricks:
- Massage the kale with a little bit of olive oil before adding the other ingredients to make it more tender.
- Toast the sliced almonds in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 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 almonds and dried cranberries for added texture and color.
Garnishes:
- Additional sliced almonds and dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or shrimp.
Suggested Side Dishes:
- Garlic bread or a crusty baguette.
Troubleshooting Advice:
- If the kale is too tough, massage it with a little bit of olive oil before adding the other ingredients.
Food Safety Advice:
- Make sure to wash the kale and coucougnette thoroughly before using.
Food History:
- Coucougnette is a small, round, and sweet tomato variety that is native to France.
Flavor Profiles:
- This salad has a sweet and tangy flavor from the honey and apple cider vinegar dressing, with a salty and creamy note from the feta cheese.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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