Since we’re already in the midst of spring, this gives us all an excuse to embrace light and tasty meals in the lead-up to warmer weather. Not only are salads quick and easy to whip-up, but they can be customised to your own individual liking and dietary requirements.
Try this baby kale and honey vinaigrette salad which is perfect for lunch, or even serve as an appetiser or healthy snack between meals.
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1 cup baby kale leaves
2 Asian pears, sliced
1 cup black grapes, halved
1/3 cup sugar
1/2 cup walnut halves
1/3 cup Gorgonzola cheese, crumbled
2/3 cup canola oil
1/2 cup honey
1 tablespoon lemon juice
3 tbsp apple cider vinegar
1/2 tsp dry mustard
1/4 tsp white pepper
1.5 tsp salt
1 tablespoon onion
- Start off by candying the walnuts, and place 1/3 cup of sugar to saute in a small pan over medium-high heat. When the sugar starts to melt around the edges, add the walnuts and mix well.
- Stir the nuts around every few seconds to avoid sticking on the base of the pan. Allow the sugar to caramelise, but don’t let it burn. Pour the nuts on a non-stick mat and allow to cool.
- For the dressing, place the rest of the ingredients into a blender and purée.
- In regards to the rest of the salad, toss together the kale, pear slices, graces, Gorgonzola and candied walnuts, then pour the dressing over and toss again.
Image and Recipe via The Kitchen Mccabe