Kale Waldorf Salad

There was a very good article in the Ottawa Citizen today by Laura Robin,  15 Ways to Stretch Your Food Dollars with some very good tips from local chefs, farmers and food sellers.   Judy Dempsey, chef at the Table Community Food Center in Perth submitted a recipe which included our sunflower oil.   Enjoy!

Kale Waldorf Salad

 

Kale Waldorf Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 tbsp Kricklewood Farm Sunflower Oil
  • 4 cups packed, stemmed and finely chopped kale
  • 2 large apples, cored and chopped
  • 1 cup thinly sliced celery
  • ½ cup shredded carrot
  • ½ cup toasted sunflower seeds
  • ⅛ cup toasted sesame seeds
  • ¼ cup dried cranberries
  • For the dressing:
  • ¼ cup Kricklewood Farm Sunflower Oil
  • 2 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • ⅛ tsp sea salt
Instructions
  1. Place kale in a large bowl. Add 1 tbsp Sunflower oil and “massage” into kale.
  2. Add apples, celery, carrot, sunflower and sesame seeds and cranberries.
  3. To make dressing, whisk together mustard, vinegar, salt and oil. Pour over salad, mix thoroughly.
  4. Refrigerate 10 to 30 minutes before serving.