Kale gets all glammed up with a sweet chutney dressing, lots of dried fruit and crunchy pepita seeds. Definitely a salad that you want to try.
Kale Salad With Chutney Dressing
1/2 cup vegetable oil
1/4 cup mango chutney
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
Salt and pepper
3 bunches kale, stems discarded and leaves chopped (I like to use baby kale for ease of prep)
2 cups cups mixed chopped dried fruit (such as raisins, cranberries and apricots)
3 tablespoons toasted sunflower seeds (I used pepitas)
1. In a blender, combine the oil, chutney, lemon juice and garlic. Process until smooth; season.
2. In a large bowl, toss the kale and dried fruit. Toss with the dressing and season.
3. Just before serving, garnish the salad with the sunflower seeds.
Recipe from Every Day With Rachael Ray Magazine
It always amazes me how kale gets transformed from tough, matte leaves:
To a rich, tender salad leaf by the addition of oil:
The Rebel Light have made my day with this awesome cover of ‘Be My Baby’. This is the stuff that sunny Fridays are made of.
I laughed when I read this, from band member Will.
“You can’t go wrong with a good cover….at least that way people might recognize one song in our set!”
Check out The Rebel Light on the band’s Website, where you can link to buy their music.
I love mango chutney. AND recipes that are easy! Yumm
I’ve been on an easy recipe kick lately. As much as I love to cook, sometimes one has to get out of the beloved kitchen!