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Prep Time:
10 minutes -
Cook Time:
0 minutes -
Serves:
4 -
Perfect For:
Description
Vinaigrette
- 2 Tablespoons lemon juice
- 1 Tbsp. fresh grated ginger
- 1 Tbsp. honey
- 1/3 Cup olive oil
- Grated zest of 1 lemon
- Salt and pepper, to taste
Salad
- 1/2 Cup sliced almonds, toasted
- 2 Teaspoons olive oil
- 2 Teaspoons Kosher salt
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1 bunch kale, thick stems removed and discarded
- 2 Fuji apples, cored and thinly sliced
Vinaigrette
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Whisk lemon juice, lemon zest, ginger, and honey together in a small bowl. Gradually whisk in olive oil. Season with salt and pepper to taste.
Salad
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Roll kale leaves into a cigar and slice into fine ¼-inch shreds. Toss warm almonds with 2 teaspoons olive oil and 2 teaspoons kosher salt. Gently toss kale, almonds, apples and raspberries together. Stir vinaigrette and add to salad before serving. Serve immediately.
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Lighten Up Tip: Use oil and balsamic vinegar as dressing.
| Calories | 335.40 | |
|---|---|---|
| Total Fat | 25.10 g | |
| Saturated Fat | 3.12 g | |
| Cholesterol | 0.00 mg | |
| Sodium | 25.95 mg | |
| Total Carbohydrates | 27.00 g | |
| Dietary Fiber | 6.50 g | |
| Protein | 4.06 g | |