Kale Salad with Creamy Blue "Cheese" Dressing

Whomever noticed that tahini has a similar flavor to blue cheese, especially when combined with a creamy base like vegenaise is a vegan genius. Last weekend I tried some baked cauliflower wings with a "blue cheese" dressing and it was fantastic. I especially loved the dressing and decided it would be really tasty on some fresh massaged kale. It was fantastic and I have a feeling this recipe will be on repeat through the spring.

Kale Salad with Creamy Blue "Cheese" Dressing

Ingredients:

8 cups of fresh kale (1 large bunch)

1 tsp olive oil
1/2 tsp salt
1 tsp apple cider vinegar

1 carrot, finely diced
1 stalk celery, finely diced

1/3 cup vegenaise
2 tsp tahini
1 tbsp nutritional yeast
3 tbsp plain unsweetened soy milk
dash of garlic powder

Directions:

Wash the kale and rip it into bite sized pieces, discarding the stems. Then give it a rinse in warm water, let it drain and put the kale pieces into a large mixing bowl. Drizzle the kale with the olive oil, salt and vinegar and massage the kale for 10 minutes. You want to really get in there and vigorously break down the fibers in the kale. It will soften and darken in color.

Then add  the carrot and the celery and toss.

Finally, mix the dressing, which is the vegenaise, tahini, nutritional yeast, soy milk and garlic powder. Toss and enjoy!

Nutrition Facts

Serving Size 128 g

Amount Per Serving

Calories 156 Calories from Fat 89

% Daily Value*

Total Fat 9.9g 15%

Saturated Fat 0.7g 4%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 324mg 14%

Potassium 536mg 15%

Total Carbohydrates 12.0g 4%

Dietary Fiber 2.3g 9%

Sugars 0.9g

Protein 4.1g

Vitamin A 309% • Vitamin C 180% Calcium 13% • Iron 11%

Nutrition Grade A

* Based on a 2000 calorie diet