Raw Kale Salad With Gouda, Pear, and Walnuts

"From the September 2008 Whole Living Body+Soul magazine."
 
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Ready In:
20mins
Ingredients:
8
Yields:
4 salads
Serves:
4
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ingredients

  • 12 cup walnuts, coarsely chopped
  • 1 tablespoon sherry wine vinegar
  • 1 tablespoon extra virgin olive oil
  • coarse salt and pepper
  • 1 bunch baby russian kale, tough stems removed and leaves torn into bite-size pieces (about 1 1/4 pounds)
  • 2 12 ounces goat's milk gouda cheese, cut into 1/2 by 1/4 inch pieces
  • 6 chives, cut into 1-inch lengths
  • 1 Anjou pear, halved, cored, and very thinly sliced crosswise
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directions

  • Preheat oven to 350°F Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8-10 minutes.
  • In a medium bowl, whisk together vinegar and oil; season with salt and pepper.
  • Add in kale, cheese, chives, walnuts, and pear. Toss to combine.

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RECIPE SUBMITTED BY

I graduated with a B.S. in biology in May 2009. My minors were in chemistry and psychology. Most of my experiments take place in my kitchen these days. I have loved cooking for as long as I can remember. I especially love baking, and I've recently (summer of 2009) started canning. Other hobbies include thrift shopping, drinking good coffee or tea, reading (especially cookbooks, nonfiction, and memoirs), knitting, trashy Vh1 reality shows, and spending time with my long-term boyfriend and our three (count 'em, THREE!) medium to large cats. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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