MMC Super Food Salad
Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Jim Squires, Food & Services Operations Manager
6 cups kale, coarsely chopped
1 cup blueberries, fresh or frozen
¼ cup red onion, diced
1 ½ cups carrots, shredded or diced
3 oz edamame, shelled
¾ cup dried cranberries
1 ½ cups grape tomatoes, halved
¾ cup cranberry vinaigrette (see below)
Cook and cool edamame according to package directions. Rinse kale and remove leaves from ribs, chopping leaves into bite-size pieces. In a large bowl, combine kale and prepared vinaigrette. Massage gently. Add blueberries, red onion, carrots, cooled edamame, dried cranberries and tomato halves. Toss to mix. Recipe yields 12 servings.
1 ½ cup 2 tbsp Ocean Spray Diet Cranberry Juice
2 tbsp red wine vinegar
1 tbsp basalmic vinegar
2 tbsp Dijon mustard
¾ cup olive oil
¼ tsp kosher salt
¼ tsp black pepper
Combine juice, vinegars and mustard in blender. Pulse to mix. With blender running, slowly stream in olive oil. Season with salt and pepper. Recipe yields 3 cups.
This recipe aired March 11, 2014.