Ingredients with Measurements:
- 1 cup soy pulp
- 4 cups kale, chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the soy pulp with cold water and squeeze out any excess water. Set aside.
2. In a large bowl, combine the chopped kale, red onion, cherry tomatoes, sunflower seeds, dried cranberries, and crumbled feta cheese.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Add the soy pulp to the salad and toss gently.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 318
- Total fat: 22g
- Saturated fat: 4g
- Cholesterol: 11mg
- Sodium: 264mg
- Total carbohydrate: 24g
- Dietary fiber: 4g
- Sugars: 14g
- Protein: 9g
Substitutions for ingredients:
- Soy pulp can be substituted with cooked quinoa or cooked lentils.
- Kale can be substituted with spinach or arugula.
- Red onion can be substituted with shallots or green onions.
- Cherry tomatoes can be substituted with diced tomatoes or sliced cucumber.
- Sunflower seeds can be substituted with pumpkin seeds or sliced almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Apple cider vinegar can be substituted with white wine vinegar or balsamic vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced avocado or diced mango for extra flavor and texture.
- Use different types of cheese, such as Parmesan or cheddar.
- Add grilled chicken or shrimp for extra protein.
- Use different types of nuts, such as pecans or walnuts.
- Add fresh herbs, such as basil or parsley.
Tips and tricks:
- Massage the kale with a little bit of olive oil before adding the other ingredients to make it more tender.
- Make the dressing ahead of time and store it in the fridge for up to a week.
- Toast the sunflower seeds in a dry pan for a few minutes to enhance their flavor.
- Use a mandoline or a sharp knife to thinly slice the red onion.
- Use a fork to crumble the feta cheese.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge 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 extra sunflower seeds or dried cranberries.
Garnishes:
- Sunflower seeds
- Dried cranberries
- Sliced avocado
- Chopped fresh herbs
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the kale is too tough, massage it with a little bit of olive oil before adding the other ingredients.
- If the dressing is too tart, add a little bit more honey to balance the flavors.
Food safety advice:
- Make sure to rinse the soy pulp thoroughly before using it in the salad.
- Store any leftover salad in the fridge and consume within 3 days.
Food history:
- Soy pulp is a byproduct of making soy milk and is often used as a meat substitute in vegetarian and vegan dishes.
Flavor profiles:
- This salad is sweet, tangy, and savory, with a crunchy texture from the sunflower seeds and dried cranberries.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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