Kale bread salad with lemon poppy seed vinaigrette

By Foodyear
August 29, 2011
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Author Notes: I created this recipe in an attempt to make raw kale more tempting. For a while I had been playing with the thought of turning the flavors of a classic lemon poppy seed cake into a salad dressing. My kale salad and the dressing turned out to be a wonderful combination. Foodyear

Serves: 4

For the salad

  • 4 cups kale
  • 2 cups croutons
  • 1/3 cup roasted, salted sunflower seeds
  • 1/4 cup pomegranate seeds

Poppy seed vinaigrette

  • 4 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon mayonnaise
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds
  1. Mix all the ingredients for the dressing together with a whisk and set a side.
  2. Finely chop the kale and put it in a bowl with the dressing. Let it soak up some of the dressing before adding the rest of the ingredients. About 10 minutes. The kale will shrink a bit as it ‘drinks’ the dressing. You can skip this step, if you are in a rush.
  3. Enjoy!

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