As you can probably tell by our archives, we like cookies better than salads.
But this salad is the bomb diggity. People still say “bomb diggity,” right?
In our last post, my mom talked about how she works at a winery and we posted an awesome wine jelly recipe that you really need to check out. Every week, my mom travels with the winery to sell bottles at this big farmer’s market and flea market in northeastern Pennsylvania. If you’re ever in the area, I highly recommend checking it out.
Anyway, a few stands down from the stand where my mom works, an Amish family sells food, including a delicious kale salad with brussel sprouts, dried cranberries, cabbage, pumpkin seeds, broccoli, and a creamy poppy seed dressing.
My mom asked if she could have the recipe to try at home and post here…and they agreed!
So this one isn’t really our recipe. It was created and given to us by a lovely Amish family that makes some of the best food in Pennsylvania.
If you don’t love kale, you could use spinach or your favorite dark, leafy green instead. I also have made this with slices of apples instead of cranberries, since the boyfriend isn’t a huge fan of cranberries.
Kale Salad with Homemade Poppy Seed Dressing
This hearty salad pairs perfectly with a homemade creamy poppy seed dressing, made with ingredients you probably already have in your fridge and pantry!
- 1 Tablespoon vinegar
- 1/8 cup sugar
- 1/4 cup mayonnaise
- 1/4 cup Italian dressing
- 1/8 cup parmesan cheese
- 1 1/2 teaspoons poppy seeds
- salt and pepper to taste
- Brussel Sprouts
- Red Cabbage
- Toasted Pumpkin Seeds
- Mix together dressing ingredients, cover and place in fridge so ingredients can marry while you make the rest of the salad.
- Chop enough kale to fill your salad bowl (enough for about 4 people).
- Slice 5-6 brussel sprouts thinly and add to salad.
- Juliane a few broccoli stalks (save the tops for another recipe). Add to salad.
- Add thin slices of red cabbage to the salad, along with a handful each of pumpkin seeds and dried cranberries.
- Immediately before service, toss with dressing.
You can make the dressing a few days in advance if you are preparing for a dinner party. Store in your fridge, covered, and add to salad just before serving.
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.