I have a new recipe! It’s like a Broccoli Raisin Salad/Kale Salad mash up. It was inspired by a salad we had at a restaurant recently. This is my attempt to recreate it. Dave and I went to Chattanooga several weeks ago for an overnight getaway! (A very rare occurance!) I haven’t been there in years. What a great city! We loved it.
The salad was also so good and unique. I tried to memorize it. I took a picture and when we got home I started looking up dressing recipes and merging a few to create this one.
Sunshine Kale Salad
inspired by Urban Stack in Chattanooga, TN
the dressing (sweet onion vinaigrette)
makes more than enough- but you can save and use on another salad
1/4 cup red wine vinegar
1/4 cup water (just to lighten in up)
1 1/2 tsp. dry mustard
1/4 cup sugar (or honey or agave nectar)
1/2 tsp. coarse salt
1/2 small onion (chopped)
1/2 cup olive oil.
Finely chop onion in the blender. Add all other ingredients EXCEPT oil. Blend together until well incorporated and onion fully blended. While blending, slowly add in oil until all well blended.
4 cups fresh broccoli -finely chopped
4 to 6 stalks of Kale washed, removed from the stalk and coarsely torn
3/4 cup golden raisins
1/2 cup sweetened flake coconut
1 mango- chopped
1/2 cup (or more) crumbled feta
Prep salad ingredients (washing, chopping, etc.) Add diced chicken if including it.
Drizzle some of the dressing on top. Toss it in and add more dressing as needed to reach desired taste.
You can make it ahead of time or serve immediately. If serving it later, you might want to stir, taste, and add a touch more dressing before serving. Tweak as you wish- add, delete or alter portions to your liking.