Jul 242011
I’m back from camping at Little Talbot Island and, aside from the extreme heat (thank God my little camper has air conditioning), we had a great time.
This was my daughter’s 10th campout and she isn’t even 3 years old yet! What a trooper.
My dad drove his camper out onto the beach the first day so we would have a place for shade, lunch and naps which was so nice.
The next day we drove into Fernandina and, of course, had to hit the farmers market. The array of flowers was stunning and I loved that they mainly had fresh produce, flowers and other food items but it wasn’t inundated with crafts. (Sorry craft folks…I like my choice of veggies.)
The highlight was an AWESOME restaurant find called Cafe Karibo. I got the veggie burger with a Mediterranean salad with couscous and a lemon vinaigrette. Everything was so fresh and the burger was moist but firm on the inside and lightly crisped on the outside with great flavor. It has inspired me to try my hand at making a bean burger myself soon!
Now for this kale salad. I came up with this salad as a unique use for the fig chutney I recently made up and I figured I would either knock it out of the park or it would be a complete strike. Luckily it was the former. I kept it pretty simple with raisins, walnuts and onions and because the chutney is so complex I didn’t add anything to it. Don’t be afraid of using the raw kale. Once it is massaged it will really wilt down. In fact, I took the leftovers camping and my remaining four cup servings ended up fitting into a sandwich size Ziplock baggie so it will continue to wilt.
Massaged Kale and Red Onion Salad with Fig Chutney, Raisins and Walnuts
Serves about 5 1-cup Servings
Ingredients
1 bunch curly, organic kale, destemmed and torn
1/4 red onion, sliced very thinly
1/4 cup fig chutney, (I used mine but store bought chutney works as well)
1/4 cup walnuts, chopped
1/4 cup raisins
Dash of salt
Directions
1. Massage the chutney and dash of salt into the kale and onion in a large bowl; about 2 minutes. Add walnuts and raisins. Toss well.
| Estimated Nutrition Info | |
| 5 1-cup servings | |
| Amount Per Serving | |
| Calories | 118.3 |
| Total Fat | 1.5 g |
| Saturated Fat | 0.2 g |
| Polyunsaturated Fat | 0.9 g |
| Monounsaturated Fat | 0.2 g |
| Cholesterol | 0.0 mg |
| Sodium | 167.0 mg |
| Potassium | 368.8 mg |
| Total Carbohydrate | 25.1 g |
| Dietary Fiber | 3.1 g |
| Sugars | 13.2 g |
| Protein | 3.0 g |
| Vitamin A | 354.2 % |
| Vitamin B-12 | 0.0 % |
| Vitamin B-6 | 10.7 % |
| Vitamin C | 90.1 % |
| Vitamin D | 0.0 % |
| Vitamin E | 6.0 % |
| Calcium | 10.0 % |
| Copper | 12.6 % |
| Folate | 5.0 % |
| Iron | 7.7 % |
| Magnesium | 7.2 % |
| Manganese | 31.1 % |
| Niacin | 3.7 % |
| Pantothenic Acid | 0.8 % |
| Phosphorus | 5.1 % |
| Riboflavin | 5.9 % |
| Selenium | 1.9 % |
| Thiamin | 5.9 % |
| Zinc | 2.6 % |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |