Tuesday, March 18, 2014

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


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


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.


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

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