Author Notes: I created this recipe in an attempt to make raw kale more tempting. For a while I had been playing with the thought of turning the flavors of a classic lemon poppy seed cake into a salad dressing. My kale salad and the dressing turned out to be a wonderful combination. —Foodyear
Serves: 4
Ingredients
For the salad
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4
cups kale
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2
cups croutons
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1/3
cup roasted, salted sunflower seeds
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1/4
cup pomegranate seeds
Poppy seed vinaigrette
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4
tablespoons olive oil
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2
tablespoons rice vinegar
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1
teaspoon honey
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1
teaspoon mayonnaise
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1
teaspoon lemon zest
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1
teaspoon lemon juice
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1/4
teaspoon salt
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1
tablespoon poppy seeds
Directions
- Mix all the ingredients for the dressing together with a whisk and set a side.
- Finely chop the kale and put it in a bowl with the dressing. Let it soak up some of the dressing before adding the rest of the ingredients. About 10 minutes. The kale will shrink a bit as it ‘drinks’ the dressing. You can skip this step, if you are in a rush.
- Enjoy!