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Writer's pictureLana Wilson

Summer Kale Salad

The perfect crunch for a side dish.

If you are a fan of the Chick-Fil-A Kale Crunch Salad, this is my version of it, and I can't stop making it. I don't even care if no one else wants kale salad at the party I bring it too because guess what... the leftovers are absolutely delicious the next day. Since kale is so tough, allowing it to soak in the dressing makes it softer. I will be making this all summer long with pretty much any meal. You can change up the flavor a tad by using toppings you like. You can make it more fresh by adding diced apples or more salty by adding sunflower seeds or pepitas, etc.


Ingredients

  • 1/4 cup olive oil

  • 2 tbsp apple cider vinegar

  • 2 tbsp distilled white vinegar

  • 2 tbsp Dijon mustard

  • 2 tbsp lemon juice

  • 2 tbsp maple syrup

  • salt & pepper to taste

  • 4 cups packed finely chopped fresh kale

  • optional: walnuts and dried cranberries for topping

Directions


Step 1 Whisk together all of the ingredients except the kale to create the dressing. Step 2 Toss the kale in the dressing and chill in the fridge for at least 2 hours (the longer the better so the kale can soak in the dressing). Optional: top with walnuts and cranberries (or any other nuts or fruit you enjoy). Serves 4 Nutrition Facts (with no toppings) Calories: 160 Carbs: 9g Fat: 14g Protein: 1g


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