Sweet Kale Salad

My love for salad comes from my childhood. We had salad with every dinner, always fresh and delicious, and perhaps my favorite part of the meal. As a child I loved salad so much I would eat it as a snack, for lunch, even breakfast, and sometimes I would opt for salad instead of dessert. 

Recently I was invited for lunch by a dear friend and was served a delectable sweet kale salad. I asked her for the recipe and she shared with me; it was from a bagged salad kit and it had become an obsession with her. 

I could not stop thinking of how delicious this salad was with its luscious flavors and sublime food textures. I knew I would have to try and replicate it. After a few attempts, I finally was able to duplicate this delectable salad. I now make this salad often and it has become one of my favorite dishes. And yes, I still sometimes eat salad for breakfast, especially this one!

                                                                    Sweet Kale Salad

Ingredients

for the dressing

1/2 cup freshly squeezed lemon juice

1/2 cup extra virgin olive oil

1/4 cup honey

2 teaspoons spicy brown mustard

1/2 teaspoon kosher salt

1/4 teaspoon onion powder

1 tablespoon poppy seeds

for the salad

4 cups chopped kale, stems removed

12 ounce bag broccoli slaw

2 cups shredded Brussels sprouts

1/2 cup chopped radicchio 

4 radishes, sliced thinly

1/2 cup dried cranberries or dried cherries

1/3 cup chopped candied pecans, almond slivers, or pepitas

Directions

Whisk together the lemon poppy seed dressing ingredients. Set aside.

In a large bowl, combine the kale, broccoli slaw, Brussels sprouts, dried cranberries, and candied pecans. Pour the dressing over the salad and gently toss to combine.

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