Over the weekend, I started the process of testing out one of the recipes I will be making for Thanksgiving.
On Sunday, I tackled trying out the Holiday Kale salad I found in the November 2012 issue of Better Homes and Gardens magazine. I cut the recipe in half and it still made a large salad.
Roasting the cranberries and garlic was fairly easy. I think I cooked the cranberries a bit too long though or did not coat them in enough olive oil, because they did stick to the aluminum foil.
The salad took me about 30-45 minutes to make, which is more intensive than any other salad recipe I have ever made.
In the end, I found the Holiday Kale Salad to be delicious and healthy tasting. I have to admit that I did grow a little tired of the flavors and “chewy” aspect of the recipe. I can still see this being a pretty good side salad to include with our Thanksgiving meal, so I will likely go forward with making it.
Holiday Kale Salad (Better Homes & Gardens, November, 2012)
2 cups fresh cranberries
4 – 5 cloves garlic unpeeled
1 tablespoon olive oil
Salt and ground black pepper
1/3 cup olive oil
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
4 1/2 teaspoons Dijon-style mustard
4 cups chopped kale
2 cups cooked wild rice cooled
1 small bulb fennel cored and shaved or cut into very thin wedges
1 cup chopped walnuts toasted
1/2 cup thinly sliced red sweet pepper
1/2 cup thinly sliced red onion