Cranberry Kale Salad

Written By Judy Doherty, MPS, PCII

Cranberry Kale Salad

Sunflower seeds and dried cranberries top this kale salad for a colorful and flavorful dish.s

  • 6 cups curly kale (cut into pieces, rinsed, and spun dry)
  • 1 cup dried cranberries (divided)
  • 1/2 cup sunflower seeds (roasted and low in sodium)
  • 1/2 cup nonfat plain yogurt
  • 3 tablespoons red wine vinegar
  • 1 tsp poppy seeds
  • 2 tsp Ranch dressing

  1. Place the kale in a large mixing bowl. Add the dressing and half of the cranberries. Toss together. Place in a serving or salad bowl. Top with the remainder of the cranberries and the sunflower seeds. Serve immediately or chill up to 1 day for later use. 

  2. Cracked pepper or red pepper flakes add a nice finish when serving, too.

Salad
American
salad, kale

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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