Sunday, July 16, 2017

Kale and Cabbage Salad with Poppy Seed Dressing

Let's start with how pretty this salad is. I mean - normally I don't get too excited about salads but this one had me doing a few *jazz hands*. All that lovely green and purple makes me want to become a saladatarian. 
Anyway, this dish only takes minutes to make, can easily be doubled for a crowd, and is able to sit for hours without getting soggy. And the dressing? Don't even get me started! Definitely one of my top 5 favorites now. Give it a try, let us know what you think!

Kale and Cabbage Salad with Poppy Seed Dressing

1/2 cup 0 fat Greek yogurt, plain
1 Tbsp sugar
2 Tbsp rice vinegar
1/4 cup olive oil
1/4 tsp poppy seeds
salt & pepper

3 cups lightly packed, torn kale
1/2 a medium green cabbage, cut in thin slices
1/2 a medium purple cabbage, cut in thin slices
1 cup broccoli florets, chopped

1/4 cup onion, sliced thin
1/3 cup pumpkin seeds
1/3 cup dried cranberries

In a small bowl, place all of the dressing ingredients.

Whisk together until well combined. 

Chill in fridge until ready to use. It may separate a bit - simply whisk together until combined again. 
In a large bowl, combine salad ingredients. 

Gently stir in about half of the dressing until everything is coated. Use more of the dressing as per your personal preference. (I use all of it.) Sprinkle with the onion, pumpkin seeds, and dried cranberries. 

Serve immediately or chill until ready to serve. Even with the dressing on, the salad can sit, covered, in the fridge for several hours without wilting. If you make it more than 6 hours ahead of time - simply don't dress the salad until right before serving. Keep the salad and the dressing in the fridge separately and then combine when ready. 

Note - As with most salads: you can play around with the amounts of the ingredients in the salad. (The dressing not so much). Want more kale in there? Throw it in. Want more broccoli? Why not. Love pumpkin seeds? Add another sprinkle. 
The only reason I have written specific amounts is to figure out the nutritional counts. According to MyFitnessPal, one serving (recipe makes 5 servings) is: 250 calories, 22 carbs, 15 fat, 9 protein, 5 fiber. 
I've counted this as 5 servings because we had this for our lunch as the main dish. If you were serving it as a side with dinner or such, it would make many more servings. Probably closer to 10 or so. 
Pop over to Carole's Chatter for some fun foody links!

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