This Thai Kale Salad makes a simple light lunch. Apple and peanuts give an extra crunch to the crispy kale.
- 3 tablespoons peanut vinaigrette
- 1/2 teaspoon rice vinegar
- 1/8 teaspoon granulated sugar
- Juice from 1 lemon
- 1/2 cup chopped apple
- 5 ounces baby kale (about 5 cups)
- 1/4 cup chopped peanuts
WHISK together peanut vinaigrette, vinegar and sugar in small bowl.
TOSS lemon juice with chopped apple in large bowl. Add kale, vinaigrette mixture and peanuts; toss to coat.
Cook's Tip: For a Chopped Thai Kale Salad, chop the kale leaves.