Special Kale Salad

Name: Special Kale Salad Recipe
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Ingredients (4 servings); 1 pound of Raw Kale; 1 pepper (Green Red Yellow) your preference; 1 Red Onion; 1 crushed Garlic Clove (freshly chopped fine); 1/4 cup Olive Oil; 1 teaspoon Syrup; 1 tablespoon Braggs Liquid Amino per bunch of Kale; 1/2 teaspoon Cayenne Pepper; 2 tablespoons raw Tahini sesame paste; 1 tablespoons of White Cooking Wine (to taste); 1 teaspoon Apple Cider Vinegar; 1 tablespoon Sun Dried Tomatoes Sliced in extra virgin Olive Oil with Italian herbs (8.5 oz jar) Bella Sun Luci is my favorite; 1/4 lbs Dried Cranberries; 1/4 lbs Unsalted Walnuts (I; Kale Preparations (Based on 5 lbs for Kim�s party); Wash fully spin dry and place kale in the refrigerator in a zip lock bag for about 3 hrs. (I did this Friday evening � but can be accomplished in 3 hrs); When kale is cold chop � it�s easier; Chop yellow or red pepper for color; Thinly slice three red onions; Braggs Liquid Amino actually flavors and gives any food that cooked like texture. Use just enough to fully saturate all the raw kale � do not drown in Liquid Amino it can become salty. There should not be an abundance of Liquid Amino at the bottom of the bowl � pour then mix (repeat) until all kale is covered � NOT SOGGY!; Sun Dried Tomatoes in extra virgin Olive Oil with Italian herbs (8.5 oz jar) Bella Sun Luci is my favorite; Mix all and put back in refrigerator; Tahini Dressing (Mix all in blender); 3 tablespoons White Cooking Wine*; 1/4 cup Olive Oil; 1 teaspoon Syrup (my favorite is Michelle�s Butter Pecan*) or plain Maple Syrup; 1/2 teaspoon Cayenne Pepper*; 1 crushed Garlic Clove (freshly chopped fine) for this salad I used a full bulb (my preference); 3 tablespoons (about 1/4 pound) fresh raw Tahini sesame paste (Whole Foods and orange Cooperative Market)

Minutes to Prepare: 60

Number of Servings: 4

Ingredients

Ingredients (4 servings)1 pound of Raw Kale1 pepper (Green, Red, Yellow) your preference1 Red Onion1 crushed Garlic Clove (freshly chopped fine)1/4 cup Olive Oil1 teaspoon Syrup1 tablespoon Braggs Liquid Amino per bunch of Kale1/2 teaspoon Cayenne Pepper2 tablespoons raw Tahini sesame paste1 tablespoons of White Cooking Wine (to taste)1 teaspoon Apple Cider Vinegar1 tablespoon Sun Dried Tomatoes Sliced in extra virgin Olive Oil with Italian herbs (8.5 oz jar) Bella Sun Luci is my favorite1/4 lbs Dried Cranberries1/4 lbs Unsalted Walnuts (IKale Preparations (Based on 5 lbs for Kim�s party)Wash, fully spin dry, and place kale in the refrigerator, in a zip lock bag for about 3 hrs. (I did this Friday evening � but can be accomplished in 3 hrs)When kale is cold chop � it�s easierChop yellow or red pepper for colorThinly slice three red onionsBraggs Liquid Amino actually flavors and gives any food that cooked like texture. Use just enough to fully saturate all the raw kale � do not drown in Liquid Amino it can become salty. There should not be an abundance of Liquid Amino at the bottom of the bowl � pour then mix (repeat) until all kale is covered � NOT SOGGY!Sun Dried Tomatoes in extra virgin Olive Oil with Italian herbs (8.5 oz jar) Bella Sun Luci is my favoriteMix all and put back in refrigeratorTahini Dressing (Mix all in blender)3 tablespoons White Cooking Wine*1/4 cup Olive Oil1 teaspoon Syrup (my favorite is Michelle�s Butter Pecan*) or plain Maple Syrup1/2 teaspoon Cayenne Pepper*1 crushed Garlic Clove (freshly chopped fine) for this salad I used a full bulb (my preference)3 tablespoons (about 1/4 pound) fresh raw Tahini sesame paste (Whole Foods, and orange Cooperative Market)Since the Tahini has the consistency of loose peanut butter pour last in blender*Blend everything until completely mixedAdd to refrigerated Kale SaladMix fully refrigerate againAbout 15 minutes before serving add and mix cranberries into salad*Just before serving add crushed Walnuts to top of salad (I crushed them with my meat tenderizer hammer)*

Directions

Serving Size: 4 2 cup serving sizes

Number of Servings: 4

Recipe submitted by SparkPeople user DEENICE1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 719.2
Total Fat: 45.2 g
Cholesterol: 0.0 mg
Sodium: 156.4 mg
Total Carbs: 81.6 g
Dietary Fiber: 13.4 g
Protein: 11.6 g

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