(Becky, the Mama. )
Greg and I just spent two days on a road trip, driving from snow-covered Denver to the blue skies, hot air balloons, rusty-red mountains, green grass, gorgeous flowers and warm sun of Arizona. As soon as we pulled into the parking lot, I grabbed my bathing suit from the suitcase (still in the car) ran into the condo and threw it on, then dashed to the swimming pool. The sun was still in the sky, but sinking, so I arranged my lounge chair just so, where I could get the maximum rays, then sat down and basked and beamed with happiness. For as long as I can remember I’ve been a sun and a water baby. I wore my dark hair in two braids, as a little girl, and by summer’s end I always looked like Pocahontas, my skin as “brown as a berry,” my mother said.
To this day, I wonder if I am part Indian, as I disdain shoes and socks, preferring to be bare foot, even in the winter. I seek out sun like a lizard, anywhere I can find it. I do know that my grandmother Nonny and her family came to Sweetwater, Texas from New Mexico. Her eyes were a twinkling blue, her hair a stunning natural silver, and her skin turned a deep olive every summer. She loved being outside in her garden, always in a flower print dress (I never saw her in slacks), and if we grandkids were lucky, she’d see and catch a baby horned toad, which us we loved to hold and play with more than any store-bought toy.
But I digress. Back to the pool. When I could see the sun dipping in the sky, I jumped out of the lounge chair, hurried back to the condo, grabbing this and that from boxes of food stuffs and ice chest we brought from home – kale, dried cherries, hemp seed, sliced almonds, Clementine oranges – quickly creating the world’s fastest salad. Then photographing it while there was still natural light on the patio overlooking an emerald green golf course. After two days of road trip food burgers and fries, my body was craving something green and healthy. This is truly a Super Salad, loaded with nutrition – and it was soo yummy, I know I’ll be making it again and again. The nice thing about using kale in salads is that the salad still has lots of chew and crunch the next day, and in fact, it seems to get even better as it has time to sit and soften a bit in the dressing.
Super Fruit & Almond Kale Salad with Clementine Maple Dressing
Ingredients for salad:
2 to 3 cups of chopped kale, leaves only – no stems (I was able to find it pre-chopped and mixed with some shredded carrots in the grocery produce aisle)
2 Clementine oranges, peeled and pulled apart in sections
2 T. dried cherries or cranberries
1 T. hemp, flax, or chia seeds
2 T. sliced or slivered almonds
1/4 cup sliced water chestnuts
Ingredients for Dressing:
¼ cup red wine or rice wine vinegar
Juice from 1 Clementine orange
1 T. pure maple syrup
1 t. soy sauce
2 t. good mustard
¼ cup olive oil
dash garlic powder or about 1/4 of a fresh garlic clove, grated
Salt and Pepper to taste
Put kale in a large bowl and knead and massage it with clean hands for a minute. This will break down the fibers and make the kale tender enough to eat raw. (Sometimes I run hot water over it in a colander to soften the kale first, knead it, and then rinse again in cold water.) Add all the rest of the ingredients for a salad and serve in a pretty flat platter. Whisk all the ingredients for the dressing together and drizzle over the salad. Serve and enjoy.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Fruit and Almond Kale Salad with Clementine-Maple Dressing
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