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Cranberry Kale Salad

Cranberry Kale Salad with Pecans and a Fat-Free Creamy Lemon Thyme Dressing.

Cranberry Kale Salad with Pecans and a Fat-Free Creamy Lemon Thyme Dressing. Plus a bonus recipe for Jalapeño Cheddar Biscuits. Great side dishes for a quick dinner.
Course Salad
Cuisine North American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Barry C. Parsons

Ingredients

  • 6 cups finely chopped kale
  • 2/3 cup dried cranberries
  • 3/4 cup toasted pecans
  • 1/2 large red onion thinly sliced

For the Fat Free Creamy Lemon Thyme Dressing

  • 3/4 cup fat-free Greek yogurt
  • 1 clove very finely minced garlic or 1/2 tsp garlic powder
  • zest of 1/2 large lemon finely minced
  • juice of 1/2 large lemon or maybe a little more if necessary
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp honey or to taste
  • 1 tsp fresh chopped thyme or 1/2 tsp dried thyme
  • pinch or two of salt and pepper to season
  • 1/2 tsp smoked paprika optional

Instructions

  1. Arrange the salad ingredients on a platter or on 4 individual dinner plates. (If you prefer to dress/toss your salad first, then add them all to a large bowl.)

To prepare the dressing

  1. Simply whisk all of the ingredients together until well combined.You can make this dressing a couple of hours or a day ahead if you like. The flavours tend to meld together better if made a little. in advance.
  2. courses lunch, dinner