It’s that time again for our monthly Recipe Redux post. Here’s a look at this months theme:
Limpin’ Along for Lunch
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.
I am really excited about this months theme as I’m always finding myself eating the same things for lunch. I can’t wait to check out what the other members are eating these days to get some new ideas to add into the rotation. This kale salad with Tarragon dressing is my latest obsession.
Kale is known as the queen of greens and a nutritional powerhouse for good reason. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. Its filled with so many nutrients and vitamins, including Vitamin C which is good for your immune system, metabolism and hydration. Kale is also high in both calcium and iron. Since kale is heartier than most other greens I find that this salad fills me up and keeps me satisfied longer than others.
This salad is simple yet delicious with the perfect combination of flavors using cheese, dried fruit and nuts.The dressing is what really sets this salad apart from any other Kale Salad I’ve had before . I’ve been preparing a mason jar full of it and storing it in the fridge so that I have it ready to go ahead of time.
Obviously I love this salad on its own but feel free to use this recipe as a base and add on as your heart desires. I’ve added things like beets and apples to chicken breast and deli meat if I’m trying to make it a more filling meal. Top it with the amazing goodness that is this tarragon vinaigrette for a light, healthy and tasty salad.
The following recipe measurements are based on making a large salad to either portion out into individual lunches or as a side to feed a group. Use this as a general idea but usually I just eye ball the measurements as I make it.
- 12 oz. bag of kale (stems removed and torn into pieces)
- 1 cup craisins
- 4 oz.container feta cheese
- 5 oz. bag caramelized pecans (if you can't buy them, melt 1 tablespoon butter and one tablespoon brown sugar, and pecans and coat. Spread on wax paper to cool then chop if needed)
- Tarragon Vinaigrette:
- ¼ cup sugar
- ¼ cup tarragon vinegar: I bought a bottle of tarragon vinegar from amazon or you can make your own (1/4 cup white vinegar, add some dried tarragon, let it soak a few hours then drain the mixture through a coffee filter )
- 1 tablespoon dried minced onions
- ¼ teaspoon paprika
- ½ cup olive oil
- Add all of the salad ingredients to a large bowl. Toss to incorporate all the goodness throughout.
- You can also prepare a few days worth of lunches ahead of time and divide the salad among individual containers.
- For the dressing mix all of the ingredients together in a glass jar. Mix a few hours before serving and overnight is even better. Store in the refrigerator.
You have inspired me to get kale salads back into my life… well, you and the warmer weather! 😉 Thanks!
I love kale salads! I will have to try this one, I love tarragon – And it looks like we had the same idea for limpin along for lunch – even the pictures are similar 🙂
This flavor combination looks so good! I don’t love kale, but this recipe is making me think I just haven’t found the right way to eat it! 🙂
Honestly I’ve never been a big fan of Kale myself but this salad changed that.
I love a simple and easy salad to throw together like this!