MI Coop Kitchen

Oriental Superfood Salad

Recipe by
Great Lakes Energy Cooperative  
  • 1 bunch lacinato kale, washed, picked clear of main stems, and in bite-sized pieces
  • 1 pound shelled edamame beans (from freezer section)
  • 1 cup “matchstick” carrots (variety of colors, if possible)
  • 1 small, raw beet, cut into matchsticks (can also save a few beet leaves to add with the kale)
  • 1 cup shredded green cabbage (or mix of red/green)
  • 1 container cherry or grape tomatoes (add just before serving)
  • 1 cup fresh blueberries
  • 1 cup pomegranate kernels (from one pomegranate)
  • 1 cup dried cranberries (or Craisins)
  • 1 cup roasted cashew pieces (or walnuts/pecans)
  • 1/2 cup roasted sunflower seeds
  • 1/2 cup red onions, sliced or chopped
  • 1 cup sliced fresh strawberries
  • 1 cup Marzetta Simply Dressed Strawberry-Poppy Seed Vinaigrette (or favorite dressing)
  • 1/2 pounds barely steamed, or raw asparagus
  • tangerine slices, optional
  • a few apple slices, optional

Mix all ingredients (except dressing). Add the dressing just before serving, and toss well.  This salad keeps well for several days in a tight container in the refrigerator.

Category:

One Review

  1. CONNIE D TURNER

    We absolutely love this salad, even though it requires much hands-on prep work. I’m old-fashioned, and fully believe by using whole garden foods, and slicing, chopping, for the moist part it creates a more colorful, vitamin-laden pure quality dish.

    Star

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