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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Holiday Kale Salad

Makes: 12 servings Yield: 9 cups
Prep 25 mins Roast 375°F 20 mins to 25 mins
Holiday Kale Salad
Ingredients
  • 2  cups  fresh cranberries
  • 4 - 5  cloves garlic, unpeeled
  • 1  tablespoon  olive oil
  •  Salt and ground black pepper
  • 1/3  cup  olive oil
  • 2  teaspoons  finely shredded lemon peel
  • 1/4  cup  lemon juice
  • 4 1/2  teaspoons  Dijon-style mustard
  • 4  cups  chopped kale
  • 2  cups  cooked wild rice, cooled
  • 1  small bulb fennel, cored and shaved or cut into very thin wedges
  • 1  cup  chopped walnuts, toasted
  • 1/2  cup  thinly sliced red sweet pepper
  • 1/2  cup  thinly sliced red onion
Directions

1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place cranberries and garlic cloves on pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with 1/4 teaspoon each salt and pepper. Roast, uncovered, 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly. Remove garlic peels. Chop garlic.

2. For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt and ground black pepper.

3. In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat. makes 9 cups (about 12 servings).

Nutrition Facts (Holiday Kale Salad)
  • Servings Per Recipe 12,
  • cal. (kcal) 187,
  • Fat, total (g) 14,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 14,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 6,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 3547,
  • vit. C (mg) 41,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 112,
  • Potassium (mg) 270,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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