Kale & Pear Salad

My good friend recently had a beautiful baby girl.  When they left the hospital and returned home, our group of friends set up a schedule for each of us to bring their family a dinner each night, to help them through that tough first week of new-baby transition.  I immediately decided to make them one of my newer recipes, my Homemade Hamburger Helper, but then got stuck trying to come up with a tasty side that would transport well.  So I went to my trusty Pinterest boards to get inspired, and was quickly smitten by a Kale and Pear Salad by the blog Taste Love and Nourish.  I adapted the recipe a little, and it turned out delicious!  It's light, and fresh, and tangy.  It's filled with super foods, and it's a breeze to make.  Transports great too! :)

Kale & Pear Salad

With a Chia Seed Vinaigrette

Recipe Adapted from Taste Love and Nourish

INGREDIENTS

Chia Seed Vinaigrette Ingredients:

1/3 Cup Unfiltered Apple Cider Vinegar

2/3 Cup Extra Virgin Olive Oil

2 tsp Dijon Mustard

2 1/2 tsp Honey

1 Tbsp Chia Seeds

1/2 tsp Sea Salt

Freshly Ground Black Pepper, to taste

Salad Ingredients:

6 Cups of chopped Kale Leaves (~1 Bunch)

1 Pear, diced

1/3 Cup Dried Cranberries

DIRECTIONS

1.  Combine all ingredients for Chia Seed Vinaigrette in a  glass jar and shake well to mix.  Allow to chill in the fridge for a few hours, to give time for flavors to meld. 

2.  In a large bowl, toss together kale, diced pear, and cranberries.  Serve into individual bowls, and top each serving with a tablespoon of the Chia Seed Vinaigrette.

3.  Store unused Chia Seed Vinaigrette in the fridge; should stay good for at least several weeks.  Make sure to shake well before serving.

NUTRITIONAL INFORMATION

Chia Seed Vinaigrette (Serving Size 1 Tbsp)

Calories:  86

Fat:  9

Carbs: 1

Protein: 0

1/5th of Entire Salad with 1 Tbsp of Dressing

Calories:  176

Fat:  9

Carbs:  22

Protein: 2