Cranberry Walnut Kale Salad with Cranberry Vinaigrette
Serves 4
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  1. 4 oz fresh cranberries
  2. 1/3 cup water
  3. 2 tablespoons sugar
  4. 2 tablespoons sherry vinegar or red wine vinegar
  5. 1 teaspoon Dijon mustard
  6. 1/2 teaspoon lemon juice
  7. 1/2 teaspoon salt
  8. 1/8 teaspoon freshly ground black pepper
  9. 1/4-1/2 cup olive oil
  10. 8 oz fresh baby kale
  11. 1 cup dried cranberries
  12. 1 cup walnuts
  13. 1/4 cup thinly sliced red onion
  14. additional salt & pepper to taste
  1. In a small sauce pan, place fresh cranberries, water and sugar over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open. Place in a blender and puree till smooth. Add the vinegar, mustard, lemon juice, salt and pepper and blend. Add the olive oil and blend again. Adjust seasoning if necessary.
  2. Toss kale in a bowl with dried cranberries, walnuts, red onion and just enough dressing to lightly coat the kale. Reserve remaining dressing until ready to serve. Cover and refrigerate the salad for at least half an hour, or overnight.
  3. Serve with a light drizzle of additional dressing if desired.
The Passionate Cooks Essentials

Black and Blue Salad

Black and Blue Salad
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  1. 6 ounce (170 g) Grilled Marinated Striploin Steak
  2. 2 Tomatoes; cut in wedges
  3. 1 ounce (28 g) Thinly Sliced Red Onion
  4. 2 ounces (57 g) Sherry Balsamic Dressing
  5. 2 ounces (57 g) Crumbled Blue Cheese
  6. 2 bags Arugula
  7. Onion strings
  8. ΒΌ cup (60 ml) Pine Nuts; toasted
  9. For the Vinaigrette
  10. 2 tablespoons (30 ml) Balsamic Vinegar
  11. 2 tablespoons (30 ml) Sherry Vinegar
  12. 1 cup (250 ml) Olive Oil
  13. 1 teaspoon (5 ml) Salt
  1. For the Vinaigrette - In a jar combine vinegars and salt to taste. Cover with a lid and shake. Add oil and shake to blend
  2. For the Salad - Grill steak 3 minutes a side or until desired doneness
  3. Onion strings-Slice red onion into thin slices and dredge in flour. Shake off excess and fry until golden and crisp. Drain and cool
  4. Combine arugula, tomatoes, red onion slices, toasted pine nuts and crumbled blue cheese in a bowl.
  5. Toss with vinaigrette.
  6. Top salad with steak and garnish with onion strings
The Passionate Cooks Essentials