Super Summer Kale Salad recipe

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Ingredients

¾ cup white sugar
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup extra-virgin olive oil
1 bunch kale, stems removed and leaves chopped
½ (16 ounce) package frozen shelled edamame (soybeans), thawed
¼ red onion, sliced thin
1 cup shredded carrot
⅔ cup fresh blueberries
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
½ cup cashew pieces
½ cup shelled, roasted sunflower seeds

Nutrition Info

344 calories
carbohydrate: 41.7 g
cholesterol: : -
fat: 18 g
fiber: 4.5 g
protein: 9 g
saturatedFat: 2.5 g
servingSize: -
sodium: 239.1 mg
sugar: 26.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved, set aside.

  2. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Recipe Yield

8 to 10 servings

Recipe Note

Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd;travels well to a potluck.

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