Honey Lemon Mustard Kale & Quinoa Salad

2018-03-30T23:20:03+00:00 By |
  • 1 small fennel bulb, sliced thin
  • 1 tbsp. olive oil
  • 2 cups firmly packed shredded kale
  • 1 cup quinoa, cooked
  • ¼ cup cranberries
  • ½ cup grape tomatoes, cut in half
  • ¼ slivered almonds
  • Salt and pepper, to taste

 

Honey Lemon Dressing

  • ¼ cup lemon juice (1-2 lemons)
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • ¼ tsp. kosher salt
  • ½ cup olive oil
  1. Add 1 tbsp. olive oil to sauté pan and heat on medium high. Add fennel and sauté for 7-10 minutes until tender. Set aside.
  2. Add lemon juice, Dijon, honey, and salt to a bowl and mix well. Slowly drizzle in olive oil. Set aside.
  3. Add kale, quinoa, cranberries, grape tomatoes, almonds, and fennel to medium sized bowl. Mix gently.
  4. Add ¼ cup of the lemon dressing or more to taste to the kale and quinoa salad. Mix until dressing is incorporated. Season with salt and pepper, if needed.

Serve.

About the Author:

Chef Rhadia Hursey’s appreciation and gift for cooking comes from the many stops of her adventurous life as a military dependent and world traveler.  Born in Champaign, Illinois but raised on military bases in areas as culturally diverse as California, Florida, and Washington DC. Her time there exposed her to different flavors and cultures through food, and ignited a lifelong culinary passion. Rhadia is a private chef in NYC and the Hamptons, and is a Board Member for the New York Women’s Culinary Alliance. Rhadia has earned degrees from the University of Maryland, College Park, and The Center for Culinary Education at Chattahoochee Technical College.

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