Special Kale Salad

Special Kale Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Special Kale Salad calories by ingredient
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1 pound of Raw Kale 1 pound of Raw Kale
Number of Servings: 4


    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)
    Since the Tahini has the consistency of loose peanut butter pour last in blender*
    Blend everything until completely mixed
    Add to refrigerated Kale Salad
    Mix fully refrigerate again
    About 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)*


Serving Size: 4 2 cup serving sizes

Number of Servings: 4

Recipe submitted by SparkPeople user DEENICE1.

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