This copycat version of Mrs Green’s Hail To The Kale Salad is additively good – you’ll want to make a big batch and eat it for lunch throughout the week.
A while back, I went to a church retreat called We Want More that was packed into a little over a day. It was an intense session as over 70 people gathered in search of something unique for themselves. To be honest, I hadn’t planned on going, but went as the dutiful spouse. But, once I got a whiff of what was to come during the full day session, I cancelled my Saturday plans and spent seven hours with a very special group of women that I got to know on a more intimate basis.
The question I had for myself going into the session was – what does God want me to do with my life? There have been times in my life when I’ve thought I had a crystal clear idea of what God’s calling was for me. The stars all seemed to be aligned and the path clear. But, as I’ve started walking down that path, somehow forks in the road have been placed before me and I feel stuck at a crossroad.
I’m very fortunate in that I had my career early on before I had kids and when my boys were young, so I feel fulfilled from that standpoint. My college and graduate education didn’t go to waste, and I was able to sock away some good savings from those years of working.
So, now I feel that it’s my time to give back and help others, whether it’s through this blog or cooking for people in my community. I’m still not sure what my calling is, so I’m just trying to be patient and waiting on God. Meanwhile, I’ve been cooking for a friend and made this copycat version of Mrs Green’s Hail To The Kale Salad. I had bought her a small container the other day and she really liked it, so I decided to try making it at home. It’s really a very simple salad and I have to say I like mine even better.
Copycat Mrs Green's Hail To The Kale Salad
Ingredients
Kale Salad
- 5 cups ~ 1 bunch lacinato kale, stems trimmed off, cut into bite size pieces
- 1 cup red cabbage shredded
- 1/2 cup carrots julienned
- 1/4 cup red onion thinly sliced
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons toasted sunflower seeds
- 1 tablespoon toasted sesame seeds
Dressing
- 1 tablespoon flaxseed oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon liquid aminos or gluten-free soy sauce
- 1/8 teaspoon fresh ground black pepper
- 1/2 lemon juiced
Instructions
-
Combine Salad ingredients in a bowl and toss.
-
Mix Dressing ingredients together; add to salad and toss gently.
Gotta love kale! This looks extra tasty!
Glad to find a fellow kale lover!
I love a good kale salad!! They can be so simple yet so tasty!
I agree Cassandra – simple is often the best 🙂
Oh hail yeah! This looks divine
Thanks Rebecca!
A huge fan of kale! Wish I could still find some fresh kale at this time of year.
Hope you have a chance to try this when kale is in season for you again
Kale salads are the best!
I agree Rebecca – I love kale salads of all kinds!
What an excellent kale salad recipe!
The salad looks yummy and I have to admit I am still waiting for my calling too! Especially with the kiddos growing up:)
Thanks Liz – I do believe we all have a calling – being patient is probably my biggest challenge, but I’m hopeful that I’ll hear it soon.
Hi Jeanette, This looks perfect–I just started cooking meals for others–mostly with health problems, so I am so very grateful to you for providing such a helpful resource. Would love to catch up with you one of these days!! xxoo Sally
Sally – that’s awesome – I would love to catch up with you. Shoot me an email and let’s set up a call.
I love all your kale salads, Jeanette! This one looks so sensational!
Hi Jeanette, We had this last night, after it sat for about an hour in the fridge. Love it! Had to make a simple sub as I didn’t have flax oil, so I used sesame oil. My lemon was too big, and so the dressing was a bit tart. I toned it down with a few drops of raw maple syrup. Didn’t set out to make any changes, but, you know…. 😉 This Salad recipe is SO similar to one I had at the “Blue Angel” restaurant in So. Lake Tahoe, that it’s uncanny. Same lovely taste! The only difference was theirs had dried cranberries and tiny, tiny flecks of cauliflower in it. The cauliflower was so small, at first I thought it was little crumbles of feta. I took a picture of the salad, and had the server write down the dressing ingredients for me to re-create at home. I have made it once; then “yours” last night. I’m SO in love! Luckily for me, my hubby doesn’t like Kale, so it’s ALL MINE! 😉 Yay for L/O’s for lunch boxes during the week!!
Suzi – I love the dried cranberries and flecks of cauliflower – going to try adding that next time.
I love this Kale Salad. It defines the meaning of simplicity is tasty! And I’m glad that you enjoyed your church retreat. Let’s just be patient and our calling will come 🙂 Thanks for sharing this recipe by the way! 🙂
Thanks Maureen, yes, being patient is a challenge, but I know goods will come if I am.
I love Kale and have not found a Kale salad recipe that is really good, but this one looks like a keeper! You have such a great variety of recipes Jeanette. Thanks for sharing your gift!
Made this as part of our Fathers’ Day feast, and it was great. The dressing is really tasty, and I love the combination of seeds to sprinkle on top. We kept the seeds separate, so that they wouldn’t get soggy in leftovers Thanks for a wonderful, healthy, and beautiful to look at salad.
Vivian, so glad you tried this and enjoyed it. Great tip keeping the seeds separate until time to serve. Thanks for sharing that!
Thank you Jeanette for your blog! I look forward to your insight and healthy recipes…
God Bless you
Hi Diane – thanks so much for visiting my blog – wishing you a happy and healthy New Year!
I may have said this before, but this is a “killer-good” salad, even for non kale lovers. I have made it a bunch of times, and each time, I’m glad I did. 😉
Thanks so much Suzi – I love this salad too 🙂