Kale and Edamame Salad

Kale and Edamame Salad
Kale and Edamame Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Blueberry Pomegranate Vinaigrette (available at Wally World)

  • OR

  • 3/4

    cup white sugar

  • 1/2

    cup vinegar

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

  • 1/4

    cup extra-virgin olive oil

  • 1/4

    c Pomegranate juice

  • 1

    bunch kale, stems removed and leaves chopped

  • 1/2

    (16 ounce) package frozen shelled edamame (soybeans), thawed

  • 4

    oz. Napa Cabbage

  • 4

    oz. Red Cabbage

  • 1/4

    red onion, sliced thin

  • 1

    cup shredded carrot

  • 2/3

    cup fresh blueberries

  • 1/2

    c chopped apples

  • 1/2

    c grape tomatoes

  • 1/2

    cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

  • 1/2

    cup cashew pieces

  • 1/2

    cup shelled, roasted sunflower seeds

  • 1/2

    c feta

Directions

Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

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