This kale salad uses the same ingredients as below, but pictured above I have added roasted pulled chicken for extra protein and substituted the dried cherries with nutrient-rich dried goji berries.

I have to apologize for being so MIA over the past two months.  I was busy working on a new Off-Broadway show called Hereafter Musical.  The amazing run just ended - and I really got into my character as a pregnant woman - I decided that I would eat for two in Theatre 80’s food rich neighborhood of the East Village.  Let’s just say I just about went broke at Luke’s Lobster - and I even indulged in Puddin’, the dairy-rich decadance that is a veritable no-no for singers.  But alas, I am not that strong, so thanks to lots of apples (the pectin is good for your vocal chords) my voice did not suffer too badly from my tasty exploits. 

That being said, the show is over and I am finally cooking again - and trying to cleanse. I would be a monster if I did only juice, so thanks to Amanda Skrip, I have a plan that simply cuts out dairy, gluten, refined sugar, caffeine and alcohol.  (I have not been so successful with the latter two). Since any cleanse incorporates lots of green vegetables, there is no better veggie to use right now than kale.  

My favorite kale for hearty salads is the lacinato variety (sometimes called Tuscan or dinosaur kale) because it is deep green, flat, and less bitter than some of the curly varieties. Most kale salads at restaurants incorporate some kind of cheese - but that’s not necessary!  Just make sure to chiffonade your kale into fine ribbons like so, and you’ll be able to enjoy it raw and it won’t be too bitter or fibrous. 

Here is a variation of my favorite kale salad recipe that’s both dairy and gluten free! Sub the dried cherries with goji berries for a healthier twist. 

KALE SALAD WITH APPLES, DRIED CHERRIES AND PEPITAS

FOR THE SALAD: 

• 1 bunch Lacinato Kale
• 1/4 medium red onion, thinly sliced
• 2 cups shredded purple cabbage
• 1 cup shredded carrots (2 average carrots)
• 1 apple, cored and thinly sliced 
• 1/3 cup pepitas
• 4 oz. dried cherries 

FOR THE DRESSING: 

• 1/4 C. Lemon Juice
• 1/3 C. Almond Oil (Walnut Oil and Grapeseed Oil work as well) 
• 1 1/2 TBS Dijon Mustard
• 1 1/2 TBS Honey
• salt/freshly ground pepper to taste

Combine all the ingredients in a large bowl, and toss with just enough dressing to moisten the salad but not drown it.  Allow the salad to marinate for ten minutes before serving.  Enjoy the nutrition!

Note:  The cabbage and carrots can be shredded in a food processor or on a mandolin to make it super fast! Doesn’t it look like gorgeous confetti!? 

I’m usually a vinaigrette kind of girl, but boy do I hate to waste ingredients. So whenever I have buttermilk around from baking or pancakes, I make a jar of Buttermilk Ranch Dressing to use up the rest of the carton.  And guess what? It’s almost as easy as opening up a bottle of the store-bought stuff that usually contains MSG and loads of preservatives.  Watch the video and learn how to make my version of this decadent dressing (recipe below).  And here’s a tip: marinate organic chicken breasts in the dressing for at least four hours, then grill.  You won’t be disappointed!

BUTTERMILK RANCH DRESSING RECIPE: 

• 1 C. Organic Buttermilk 
• 1/2 C. Sour Cream 
• 1 tsp. white wine vinegar
• 1 tsp dijon mustard 
• pinch of salt
• black pepper
• 1/2 tsp. granulated garlic 
• 1 TBSP minced shallot 
• 2 TBSP fresh chives, chopped 
• 1 tsp. fresh dill, chopped

Whisk together the buttermilk, sour cream, vinegar, and mustard until combined.  Add the remaining ingredients,  and whisk again.  Adjust the salt and pepper to your taste. Serve over an iceberg wedge, bibb lettuce, garden tomatoes, or as a marinade for chicken or pork!