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In The Kitchen

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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.


Cranberry Vinaigrette


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. 

MMC Super Food Salad

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