another great recipe from Budget Bytes. i usually steer clear from anything dijon but it is really subtle in the dressing and you could even decrease the amount you put in. it went great with the teriyaki salmon i made but is also a great easy lunch salad. i added some feta cheese i had because who doesn't like feta cheese?
otal Recipe cost: $5.53
Servings Per Recipe: 4 large salads (or 6 side salads)
Cost per serving: $1.38 (for four)
Prep time: 30 min. Cook time: 0 min. Total: 30 min.
|1/3 cup||olive oil||$0.96|
|1/4 cup||apple cider vinegar||$0.24|
|1.5 Tbsp||dijon mustard||$0.16|
|10-15 cranks||fresh cracked pepper||$0.03|
|1 medium||granny smith apple||$0.87|
|1/2 cup||walnut halves||$1.82|
STEP 1: Tear the kale leaves from the stems. Cut the leaves into thin slices and then rinse well under cool water (in a colander). Allow the kale to drain as you prepare the rest of the salad.
STEP 2: In a blender combine the olive oil, apple cider vinegar, dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth.
STEP 3: Wash the apple and chop it into chunks. Roughly chop the walnut halves. Make sure the kale is as dry as possible and then combine it in a large bowl with the apples, walnuts, and raisins. Pour the dressing on top, starting with half, and toss to coat. Add more dressing as desired (I used the whole batch).