Kale Salad with Peanut Vinaigrette

Happy Friday!

There is a new Hillstone concept in Aspen, The White House Tavern, which I am loving!  The first time we went I ordered the kale salad and immediately knew this was a recipe I needed to figure out how to make at home.  Our waiter provided me with a list of the majority of the ingredients, so it was pretty simple to piece together the recipe.  This is without a doubt the best kale salad I have ever had!  I really hope you enjoy it as much as I do!

Ingredients

Peanut Vinaigrette

• 4 tbsps. peanuts
• 2 tbsps. olive oil
• 2 tbsps. sesame oil
• 4 tbsps. lemon juice
• 2 tbsps. rice wine vinegar
• Salt + pepper to taste

Salad

• 4 cups Tuscan kale, chopped
• 1 cup green cabbage, finely sliced
• ¼ cup mint, diced
• ¼ cup cilantro, diced
• 4 tbsps. peanuts, chopped

Directions

• In a blender, puree peanuts, olive oil, sesame oil, vinegar, lemon juice, salt + pepper until smooth
• Prepare kale, cabbage, mint and cilantro
• Toss well with ½ the dressing, add more dressing if needed, making sure salad is very well coated (you will probably have extra dressing).  Add peanuts and toss once more

Makes 4 servings

Nutrition Information (per serving)

Calories 200, Fat 18 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium varies, Carbohydrates 9 g, Fiber 2 g, Sugar 1 g, Protein 5.5 g