Copycat Chick-fil-A Power Salad
1/3 cup cider vinegar
1 green onion, trimmed about 1 inch on top and the hairy root end of the bottom
1 teaspoon Creole or mild coarse grain mustard
1 teaspoon kosher salt
1 few cracks of fresh black pepper
2/3 cup real maple syrup
½ cup extra virgin olive oil
4 cups broccoli broken into small pieces
8-10 cups (about 8 ounces) kale, massaged
6 ounces tart dry cherries or Craisins
1/3 cup salted, shelled sunflower seeds
In the jar of your blender, combine the vinegar, onion, mustard, salt, pepper, and maple syrup. Blend until smooth. With the blender running, slowly drizzle in the olive oil. Set aside.
In a very large bowl, combine the broccoli, kale, and cherries, and sunflower seeds. Drizzle about ¾ of the dressing onto the salad and toss to coat evenly. Add more dressing if desired. refrigerate up to 24 hours.
This sounds terrible, but it’s really quite good–just in time for fresh cherries. Let me know what you think.
• 2 medium size ripe bananas
• 1 cup of frozen pitted cherries
• 1 cup of kale
• 2 cups of water
• a handful of almonds
Check out my cookbook and other books here.
Wild Rice and Baby Kale Salad with Pomegranate, Walnuts, Feta and Shallot Vinaigrette
For the salad
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice (you can use leftover rice or buy precooked)
1/4 cup toasted walnuts
1/4 cup feta cheese
For the vinaigrette
1/2 cup minced shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1/2 tablespoon apple cider vinegar
1/2 teaspoon salt
1 squeeze lemon or orange juice
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the vinaigrette if you want a cold salad.
Mince the shallot and saute in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your vinaigrette, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.
With fall chill coming his is a quick soup to warm your bones.
6 cups reduced-sodium chicken broth
1 cups coarsely chopped, firmly packed kale
2 cloves garlic, finely minced or ¼ t. garlic powder
1 (9 ounce) package refrigerated tortellini
¼ cup sliced green onions (include tops)
½ cup grated Parmesan cheese
In medium saucepan, bring chicken broth, kale, and garlic to boiling. Add tortellini and cook according the package directions until tortellini is tender but firm. For last 2 minutes of cooking time, stir in green onions. Serve with Parmesan cheese. Serves 5.