Craving a restaurant-quality meal without the restaurant prices? Then you've come to the right place! This recipe recreates the incredibly popular Hillstone Restaurant Kale Salad, a vibrant and flavorful dish that's surprisingly easy to make at home. It's a perfect example of healthy eating that doesn't compromise on taste. This recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas, proving that homemade cooking can be both delicious and effortless.
Ingredients:
This recipe serves 2-3 people. Feel free to adjust the quantities based on your needs.
- For the Kale Salad:
- 1 bunch of kale, stems removed and roughly chopped
- 1/2 cup crumbled bacon, cooked crisp (or omit for a vegetarian option)
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese (or feta cheese for a tangier flavor)
- 1/4 cup toasted slivered almonds (or pecans for a richer flavor)
- For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 small clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
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Prepare the Kale: Wash the kale thoroughly and remove the tough stems. Roughly chop the leaves. Massaging the kale with your hands for a minute or two will help to tenderize it and make it more palatable.
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Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic. Season with salt and pepper to taste. Adjust the sweetness and tartness to your preference.
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Assemble the Salad: In a large bowl, combine the massaged kale, cooked bacon (if using), dried cranberries, goat cheese (or feta), and toasted almonds.
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Dress the Salad: Pour the lemon vinaigrette over the salad and toss gently to coat evenly. Don't overdress; you want the kale to be coated but not soggy.
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Serve: Serve immediately and enjoy this delicious and healthy meal!
Cooking Tips and Variations:
- For a heartier salad: Add grilled chicken, chickpeas, or roasted sweet potatoes.
- Make it vegan: Omit the bacon and goat cheese, and use maple syrup instead of honey.
- Adjust the dressing: Feel free to adjust the amount of lemon juice, honey, or Dijon mustard to your liking.
- Prep ahead: You can chop the kale and make the vinaigrette ahead of time and store them separately in the refrigerator. Assemble the salad just before serving.
- Toasting the nuts: Toasting the almonds or pecans enhances their flavor and adds a nice crunch. Spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 25-30g
- Protein: 10-15g
- Carbohydrates: 15-20g
- Fiber: 5-7g
This Hillstone-inspired kale salad is a quick and easy recipe perfect for a healthy weeknight dinner. It's a testament to how simple ingredients can combine to create a truly delicious and satisfying meal. Enjoy!