Oprah’s high-profile, low-calorie kale salad
When Oprah Winfrey speaks, her devoted audience listens. With its 115 recipes, all easy-to-make and low in calories, the celebrity’s cookbook Food, Health and Happiness (Flatiron Books/Raincoast, $45) is likely to increase her fan base. Salads are particularly lively and colourful — as this recipe demonstrates. Readers will find the book rich in stories, tips and recommendations.
A group of helpers, from chefs to writer Lisa Kogan, helped Winfrey turn out an appealing, international collection of recipes. The dishes are faithful to Weight Watchers’ system of points, but are so tempting, you forget you are reading a diet-conscious book.
This salad has 201 calories per serving. Kale (Tuscan is an Italian variety, but any kale may be used) is combined with other greens and then given the slight sweet touch that Oprah likes in her salads, thanks to apples and dried cranberries.
TUSCAN KALE AND APPLE SALAD Serves: 4
2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) apple cider vinegar 1/4 tsp (1 mL) each salt and freshly ground pepper 2 tbsp (30 mL) extra-virgin olive oil 1/4 cup (60 mL) dried cranberries 1 bunch Tuscan kale, stems discarded, leaves in bite-size pieces 1 head butter or Boston lettuce, in bite-size pieces 1/2 bulb fennel, cored, cut in slivers 2 stalks celery, finely sliced 1 small red apple (Empire or Gala), peel on, thinly sliced 1 small Granny Smith apple, peel on, thinly sliced 1/4 cup (60 mL) walnuts, toasted
Dressing
1. In a small bowl, whisk together the lemon juice, vinegar, salt and pepper. Whisk in the oil, then add the cranberries.
Salad
1. Place kale in a large bowl, drizzle with 1 tbsp (15 mL) of the dressing and stir into the kale until the leaves soften. Add the lettuce, fennel, celery and both apples.
2. Toss with the remaining dressing. Serve, topped with the walnuts. Season to taste with additional salt and pepper.