Monday, March 3, 2014

Intentional Eating Series: Kale Salad with Peanut Vinaigrette

We spent the weekend in Glenwood Springs, Colorado and it was so, so relaxing. 
Here's a gorgeous pic of our view from the front porch (not to make you jelly):
So I have been AH-bsessed with the Kale Salad at Hillstone, formerly known as Houston's, for like, ever. We're trying to work in more salads into our rotation and when I found this recipe online I jumped on it and it was so delicious. Husband approved.

Recipe and picture from Louise over at Kitchen Fiddler.
I used curly stemmed kale, my favorite, but Louise used Tuscan Kale. Choose what you like!


For the peanut vinaigrette: 
½ cup peanut oil (the nice kind, not the kind you fry with)
2 Tablespoons toasted sesame oil
2 Tablespoons seasoned rice wine vinegar (or apple cider vinegar)
1 Tablespoon soy sauce
1-½ Tablespoons honey
Dash of cayenne pepper

For the salad: 
4 heaping cups chopped kale (I prefer chopped)
1 cup finely slivered green cabbage
¼ cup chopped fresh mint
¼ cup chopped cilantro
1 scallion, slivered
3 Tablespoons chopped peanuts (I use roasted salted peanuts)

Make the dressing by whisking all the ingredients together in a small mixing bowl.

Combine all the salad ingredients except the chopped peanuts in a large bowl. Add about half the dressing and toss well, adding more dressing as needed so that all the leaves are lightly coated. (You will probably have leftover dressing.) This salad tastes better if dressed at least 30 minutes before serving. We put our dressing on individual salads, so leftovers would keep for the next couple days.

Add the chopped peanuts right before serving and toss again, seasoning to taste with salt and pepper. Makes 4 salad servings, or 2 main course servings.

I hope you agree! Let me know what you think if you try it.


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