“Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.” - by Susan
Ingredients
Adjust Servings
Original recipe yields 8 to 10 servings
Directions
- Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
- Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Nutrition
Amount Per Serving (8 total)
- Calories
- 344 cal
- 17%
- Fat
- 18 g
- 28%
- Carbs
- 41.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"EXCELLENT! I have been looking for like a recipe like this for years! I like to decrease sugar, so I only added 1/3 cup white sugar--the raisins and craisins were sweet enuf! I didn't have all the ..." See morelisted ingredients so I added flax seeds and to save time--I chopped up the carrots, red onions, some basil and 2 cloves of garlic in my food processor---quick, easy! I did not add fruit to it--it is still delicious! Thank you for a great base recipe to tweek!"
YESSAC
"This salad was awesome! I made it for a potluck for work and it was the first to be completely devoured! Many admitted they were skeptical when I offered to bring a kale salad but all have asked for..." See more the recipe! I used White Balsamic Vinegar and cut the sugar down to 1/2 cu and could have gone with even less. This one is a keeper!"
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