Feta Crunch Salad
Feta Crunch Salad
20 minutes
Salads
Ingredients
- 1 large bunch cilantro, roughly chopped
- 1 garlic clove, peeled
- 1/4 cup Fustini's Michigan Apple balsamic
- 1/2 teaspoon honey
- 1/2 cup Fustini's Persian Lime olive oil
- Pinch of cumin, optional
- Kosher salt & freshly ground black pepper
- 1 (10 to 12-oz.) bunch lacinato kale, chopped or torn into small pieces
- 1/4 small green cabbage, chopped
- 1 granny smith apple, diced, about ¼”
- 3 cucumbers, diced, about ¼”
- 2 stalks celery, diced, about ¼”
- 3 scallions, thinly sliced
- 1/3 cup cup roasted and unsalted peanuts, roughly chopped
- 1/3 cup cup roasted and unsalted seeds (such as sunflower or pumpkin)
- 3 oz. feta cheese, crumbled
- Kosher salt
Directions
- Make the dressing: Add cilantro, garlic, balsamic, and honey to a food processor or blender. Blend until the cilantro has been chopped, then slowly stream in the olive oil until you&rsquo,ve reached your desired consistency. Season to taste with cumin, if using, and salt and pepper.
- Add kale to a large bowl along with a pinch of salt. Massage kale for 1 to 2 minutes until all the leaves are slightly darkened and have softened a bit. Add green cabbage, apple, cucumber, celery, scallions, peanuts, seeds and feta. Pour over the desired amount of dressing
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