I recently read an article in Family Circle about Stacey Murphy, founder of BK Farmyards in New York. Stacey said her teens loved her raw kale and spinach salad – I was skeptical. This was a challenge you know I had to taken on. I don’t have teens anymore, but I have a husband, and I was sure he’d nibble at her healthy salad and then most of it would end up in the compost bin.
Kale and Spinach Salad
Oh, boy, was I wrong about this kale and spinach salad recipe! Mike ate his entire bowl of salad, making happy eating sounds as he swallowed each bite.
Stacey’s Kale and Spinach Salad
I have to say, there is so much more you could do with this basic recipe to turn it into a meal. The dressing uses creamy peanut butter and lemon that you could easily turn into a delicious Asian beef or chicken salad with a dash of soy sauce and a few red pepper flakes. I might try lime instead of lemon the next time. Hmmmmm . . . visions of my next creation are dancing in my head.
Kale and Spinach Salad
Healthy cooking tip . . .
Process fruits and vegetables as little as possible, keeping the skin intact if the recipe allows. Raw, steamed, roasted and stir frying are my cooking methods of choice. I avoid boiling vegetables so that nutrients don’t leach out into the water. Considering the expense of fresh produce, I want to get the most out of it!
Happy cooking!
Stacey’s Raw Kale and Spinach Salad
Adapted from Stacey’s Raw Kale Salad
Serves 8
Ingredients:
1 bunch kale, cut into ribbons
1 bunch spinach, cut into ribbons
1 bunch parsley, chopped
2 medium lemons, juiced
1 tablespoon apple cider vinegar
2 tablespoons olive oil
3 tablespoons low fat peanut butter, creamy
3 tablespoons honey
1 large apple, chopped (not in the original recipe)
4 tablespoons sesame seeds , toasted
1. Combine kale, spinach, parsley and apple in a large bowl.
2. Combine lemon, vinegar, olive oil, peanut butter, and honey in bowl and pour over salad ingredients. Sprinkle with sesame seeds.
NUTRITION FACTS
Calories: 144, Weight Watchers PointsPlus 4
Total Fat: 8.36g
Cholesterol: –
Sodium: 45mg
Total Carbs: 15.54g
Dietary Fiber: 2.58g
Sugars: 9.45g
Protein: 3.58g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
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{ 21 comments… read them below or add one }
I not sure my kids would eat kale but they love my Asian Style Teriyaki Salmon Spinach Salad. I’m going to give your delicious looking salad a try!
nancy@skinnykitchen.com recently posted…Spinach…A Magical Superfood and 3 Delicious Spinach Recipes You’ll Love
The nice thing about this recipe is that the kale is sliced into ribbons, so the texture is that of any green. It works so well. I hope you like it.
Healthy yummies! These days I have been drinking my spinach and kale and even got the Mr. To do it. We want all the nutrients we can get. If I do boil or steam veggies I give the water to my houseplants.
sandra recently posted…Chocolate Truffle Cake – Atlanta Part 1
Great idea! I would never have thought of that. Thank you!
I love the vinaigrette with PB! That’s got to be delicious!
Kate@Diethood recently posted…Lemon Biscotti
And wouldn’t it be great with a bit of soy sauce and red pepper? Add some chicken and I call it a meal.
Love kale, what a delicious recipe
Have never tried Kale what a great arrangement of flavors here!
You would love kale – it’s my top pick for healthy greens, over and above spinach. It holds up much better to cooking and doesn’t seem to wilt to nothing.
think the dressing made it
rebecca subbiah recently posted…Walking in Old Salem
Truly. How can you miss with peanut butter!
My husband dislikes all the greens…okay, that’s an exaggeration…he does eat iceberg salad, cucumber, etc., but he just can’t stand the kale, spinach, broccoli, asparagus..you got the idea…too green and he had too much while he was being a little boy and forced to eat by his mom.
Angie’s Recipes recently posted…Cherry Tomato and Mint Salad
Ha! I supposed iceberg is better than nothing.
That’s my husband with tofu, so when I want tofu I wait until he takes off on a fishing trip.
I would eat the salad, not sure I could get my son to even take a bite! he is super picky, and anything veggie related him immediately turns his nose up at
Erin @ Dinners, Dishes and Desserts recently posted…Spicy Asian Noodles with Chicken
I had a daughter just like that.
They’re so cute! Very cool — all inclusive family meal making!! This looks delish.
Robert recently posted…Healthy Tips for Eating at Olive Garden
I was surprised and pleased that my husband ate the entire bowl. Just and FYI, it doesn’t hold up well the next day. I made too much for just the two of us, and it was fine the next day, but not as good. Have a good day!
This looks good. I can’t eat peanuts but I do make an Asian-style dressing recipe that uses almond butter, and it’s quite good. My sons will in fact all eat kale and spinach. Now arugula, that’s questionable– though they are finally coming around. Gotta just keep putting the good stuff at the table throughout their childhood and even teenager-hood, without making any comment about whether they choose a particular food or not.
Mary @ Fit and Fed recently posted…Kale Edamame Salad
I’m so impressed that your kids will eat kale and spinach! You are right – introduce different foods often enough and they eventually learn to like them. Have a good week!
Love it! I just made this to accompany a shiitake and tuna dish – substituted the crunchy apple with carrots and celery and used mirin instead of apple cider vinegar. Turned out lovely. Thanks for sharing!
I’m glad it worked out for you. Great change up of ingredients. I’ll be sure and give that a try the next time I make it for a change of pace. Thanks for visiting and have a fantastic weekend.
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