Tuscan Kale and Apple Chopped Salad
Prep Time: 15 minutes
Total Time: 20 minutes
Serving Size: 2-4 servings
- FRENCH PANTRY EVOO
- FRENCH PANTRY Herbs de Provence Mustard
- FRENCH PANTRY Mango White Balsamic
- Mini Grater
- Eco Chop
- Mini Chopper
- Mini Whisk
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Ingredients
- 3 cups Tuscan kale, finely chopped
- Granny Smith apple, chopped
- 1/4 cup toasted walnuts, chopped
- 1/4 cup dried cranberries or cherries
- 1/4 cup Parmesan cheese, shaved
- Lemon zest for garnish
- 1/4 cup Pomegranate Pearls
Dressing:
- 3 tablespoons FRENCH PANTRY EVOO
- 2 tablespoons FRENCH PANTRY Mango Balsamic vinegar
- 1 teaspoon honey
- 1/2 tsp FRENCH PANTRY Herbs de Provence mustard
- Salt and pepper to taste
Instructions
Instructions:
- Wash and dry the kale and cut into quarters.
- Using the Eco chop, finely chop the Tuscan kale into small pieces (5 pulls for small and 12 pulls for micro-chopped) Then, use the mini chopper to chop the toasted walnuts.
- In a large bowl, combine the chopped kale, diced apple, (4 pulls) toasted walnuts, dried cranberries or dried cherries, and shaved Parmesan cheese.
- In a separate bowl, whisk together the EVOO, Mango Balsamic vinegar, honey, Herbs de Provence mustard, salt, and pepper to create the dressing.
- Toss the salad with the dressing and garnish with lemon zest and pomegranate pearls before serving.
