We’re loving kale salads these days, so I’m always on trying to come up with new ways to “dress” the healthy greens. I recently came up with a simple dressing that worked very well. I added some toasted pecans in the salad, since they were so nice in the “Red (Purple) Salad” I’ve made before. I think the pecans add a nice earthy flavor as well as texture, and complements the heat from the serrano chili. The salad pairs well with meat, such as a pork chop, but it’s also great on its own. It keeps well and tasted great the next day, too!
- 1 bunch of kale, ends trimmed, chopped chiffonade
- 1/2 cup pecan, chopped and toasted
- 1 red onion, finely sliced
- 1 serrano chili, minced (seeds in)
- 1 tbsp thyme leaves, minced
- 3 cloves garlic, minced
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
On medium low heat, toast pecan bits in a pan for about 5 minutes or so, moving them around frequently, until they are slightly browned. Set aside.
Mix the ingredients for the dressing.
In a large bowl, toss together the kale, red onion and pecan. Add the dressing and mix well.
Serve and enjoy!