I absolutely LOVED the dressing and will definitely be making that again. I went a little heavy handed with the bleu cheese, but, what can I say? I love that stuff. I didn't toss the salad, so I was able to eat this for a few days afterwards with dressing on the side.
Kale Salad with Bleu Cheese-adapted from Kare 11
Total Time: 10 Minutes
- 1 cup cider vinegar
- 3/4 cup honey
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1/2 cup extra virgin olive oil
- 2 teaspoons ground mustard
- 4 cups kale, destemmed and chopped
- 1 cup walnuts, chopped
- 1 cup dried cranberries
- 1 small red onion, sliced
- 1 cup bleu cheese crumbles
In a blender, combine cider vinegar, honey, salt, black pepper, olive oil and ground mustard. Blend on high for one minute. Refrigerate if not using immediately.
In a large bowl, combine all other ingredients and toss to mix. If desired, toss in salad dressing, or serve on the side.