Creamy Kale, Romaine & Apple Salad with Spiced Nuts
ground cayenne pepper
1 1/2 cups
Roasted Garlic Seasoning Paste
2% plain yogourt
small bunch kale, stems removed and leaves shredded
Romaine hearts leaves, shredded
red apple, thinly sliced
Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. In a small saucepan heat sugar, cayenne, nutmeg, 2 tsp (10 mL) water, honey and salt over medium-low heat, without stirring, until sugar dissolves. Remove from heat
and set aside.
In a small bowl, whisk egg white until foamy, add walnuts and gently toss to coat. Transfer nuts to sugar mixture and stir to coat. Arrange nuts in a single layer on prepared baking sheet and bake for 10 min. Let nuts cool completely before storing in an airtight container.
If transporting to potluck, in a resealable container, combine garlic paste, yogourt, lemon juice and pepper. In a large bowl, toss together kale, romaine, celery and apple.
Cover with plastic wrap
To serve, add dressing to salad and toss well. Top with spiced walnuts just before serving.
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