Reply to "50 Hearty Vegetarian Recipes (That Even Omnivores Will Love)"

YIELD 10 servings

Ingredients

Salad:

2 bunches kale, washed, dried and stemmed
2 honeycrisp apples
1 medium red onion, very thinly sliced
1 cup pepitas (shelled pumpkin seeds), toasted

Sweet-Sour Vinaigrette:

1/2 cup lemon juice
1/4 cup cider vinegar
1 tablespoon coarse-grain Dijon mustard
3 tablespoons honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup grapeseed oil (or other neutral oil)

Instructions

1. To prepare vinaigrette, place lemon juice, vinegar, mustard, honey, salt and black pepper in a food processor fitted with the swivel blade. Begin processing, slowly pouring in oil.

2. To prepare salad, place kale leaves in stacks, and cut crosswise into 1/2-inch ribbons. Cut ribbons into bite-sized pieces.

3. Place kale, apples, onion and toasted pumpkin seeds in a large bowl. Pour in about half the dressing and toss gently. Serves 10.

Per serving: 230 Calories, 17g Fat, 0mg Cholesterol, 125mg Sodium, 17g Carbohydrate, 3g Fiber, 6g Protein

Photography by Teresa Blackburn.