Honey Lemon Vinaigrette
Enhances Raw Kale Salad
This is a great time of year for spring greens. When you pair organic lemon juice with Bee Wild’s Orange Blossom Honey, it cuts the somewhat bitter flavor of raw kale. Offering Raw Kale Salad is a great way to introduce your kids (young and old) to the joys of eating raw, healthy greens.
What’s the Big Deal about Kale?
If you know health conscious smoothie drinkers, then you’ll have heard them talk about the nutritional benefits of including kale in a green juice drink. But, did you know that kale has calcium in it? For those readers who have family members that don’t use dairy, kale can be an important part of your menu planning. I found this article from Time magazine by the co-founder of National Kale Day: http://time.com/3645929/heres-why-kale-so-good-for-you/
The Recipe
Ingredients
- 2 bunches kale, stems and ribs removed, cut into thin ribbons
- 1/2 cup dried cranberries or cherries (Raisins taste good with kale, too.)
- 1/2 cup fresh fruit (whatever is in season)
- 1/2 cup red onion, diced
- 1/2 cup raw sunflower seeds
- Vinaigrette:
- 3 tablespoons fresh organic lemon juice
- 1/2 cup extra virgin olive oil
- 1/8 teaspoon ground cinnamon
- 2 tablespoons Bee Wild Orange Blossom Honey
Instructions
- Combine the ingredients for the vinaigrette. I like to use a mason jar. Shake, shake, shake.
- Put the kale, dried fruit, and onions in a salad bowl.
- Pour the vinaigrette on the salad fixings and mix.
- Add the fresh fruit and gently mix again.
- Refrigerate for at least one hour. Can also be kept overnight.
- Before serving lightly toast the raw sunflower seeds in a dry skillet. Cool and scatter on the salad before serving.
