by MELISSA GORDON
You know that phrase, “You can’t make everyone happy”? Well what if I told you you could? What if I said there was a salad so special that vegans, gluten-free folks, and paleo eaters alike would love it? And what if I told you it’s so easy to make that it’s not too late to add it to your Thanksgiving menu? And what if I promised you that it’s so delicious even the meat and potato lovers in your life will like it? And what if I even said your kids would be asking for seconds?
OK, those last two are probably a stretch. And you likely know by now that I’m partial to kale salads, so I wouldn’t fault you if you questioned my credibility on this one. But this salad really is a dream and it will be on my Thanksgiving menu this year. Lucky for me kale is on sale at the co-op right now!
Your turn. What’s your favorite Thanksgiving recipe? Do you have a family tradition you’d like to share? Email your recipe and story to firstname.lastname@example.org for the annual holiday cookbook!
15 Minute Kale Salad, Hooray!
• 2 large bunches lacinato kale, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup walnuts (toasted, optional)
• 1/3 cup extra virgin olive oil
• 2 tablespoons cider vinegar
• 2 tablespoons orange juice
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1 teaspoon orange zest
• 1/4 teaspoon salt
Place the kale, onions, cranberries and walnuts n a large bowl and set aside.
Whisk together all of the dressing ingredients in a small bowl, drizzle the dressing over the mixed kale and toss well.