Nancy Pricer

Nancy Pricer

THIS COMMUNITY COOKS

 

A resident of Hood County since 1989, Nancy Pricer enjoys sharing recipes with backstories. Send your favorite recipes and brief story about them to npricer@hcnews.com

 

About once a year I go through my recipe box to cull recipes I no longer want. I usually find a forgotten recipe that I really like and came across a salad recipe recently. I had forgotten I had it but remembered how delicious it was, and it was a big hit with the family — except for my grandson, Hudson, who I think was 5 years old at the time.

The great thing about this salad is you can prepare all the vegetables ahead of time and make the dressing. Just before serving simply cube the avocado and toss the salad with the dressing.

To me, the star of the salad is the kale. Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and much more. I like to buy the curly kale. A trick I learned about kale is that it’s just like us. It likes a good massage to improve.

Once you’ve rinsed and dried the kale, run your hand along the stem to remove the green leaves from the stalky stem. Stack leaves on top of each other and thinly slice.

Place kale in large bowl and drizzle with olive oil and lemon juice. Sprinkle with a pinch of salt and massage for 2-3 minutes. This infuses the kale with the oil and lemon juice and helps break down some of the tough fibrous characteristics of kale.

The lemon ginger dressing is fresh tasting and full of flavor, and the fresh veggies are packed full of vitamins. It’s a winning combination.

While this salad is a meal in itself, you can round it out and serve with my new favorite from the grocery store – rotisserie chicken.

Healthy Salad with Fresh Lemon and Ginger Dressing

2 cups thinly sliced Kale (See above if you want to massage your kale)

2 cups grated carrots

2 cups broccoli florets

2 cups thinly sliced red cabbage

1 bell pepper, thinly sliced

1 cup chopped walnuts, almonds or pecans

½ cup chopped fresh parsley

1 tablespoon olive oil

1 tablespoon lemon juice

1 avocado, cubed (do this right before tossing salad with dressing)

Toss ingredients in large bowl, except for avocado. Right before serving add avocado and toss with dressing.

Dressing

3 tablespoons whole grain mustard

2 tablespoons maple syrup (can use pancake/waffle syrup)

1 tablespoon fresh ginger, grated

4 cloves garlic, grated

1 tablespoon toasted sesame seeds

½ teaspoon cayenne

¼ cup apple cider vinegar

¼ cup fresh lemon juice

1/3 cup olive oil

Salt and pepper to taste

npricer@hcnews.com | 817-573-7066, ext. 230