Wilted Kale Salad with Smoky Mesquite Vinaigrette

Posted by on Aug 2, 2014 in Recipes | 0 comments

One night last week I got home late from work and put some red rice on to cook. Then, when I thought about how long it would be before dinner would be on the table, changed course quickly.  But that meant I had red rice cooked and ready for the next night’s dinner! 

Red rice comes from Thailand, but is readily available in health food stores. It has a lovely nutty flavor and a nice chewiness to it. And because it is unhulled and a whole grain it is much higher in fiber than its white or brown counterparts. Plus it is packed with antioxidants! It was absolutely lovely in this salad!

There’s not much to say about this salad recipe, other than it is divine. My partner is not a huge salad fan, and he lapped this one up. The dressing is incredibly flavorful: smoky, sweet, tart, and spicy all at the same time. And the ingredients just complement each other perfectly. 

Wilted Kale Salad with Smoky Mesquite Vinaigrette
Serves 2
Write a review
Print
Total Time
15 min
Total Time
15 min
Dressing
  1. 2 tbsps apple cider vinegar
  2. 1 tsp maple syrup
  3. 1 tsp mesquite powder
  4. 1 tsp sriracha
  5. A few drops of liquid smoke
Salad
  1. 4 cups Red Russian Kale, chopped
  2. 2/3 cups cooked red rice, warm
  3. 4 oz smoked tofu, chopped into 1/2 inch squares (I love Soy Boy smoked tofu)
  4. 1/4 onion, very thinly sliced
  5. 1/2 red bell pepper, very thinly sliced
  6. 1/3 cup chickpeas
  7. 10 cherry tomatoes, halved
  8. 1/2 avocado, diced
  9. Freshly ground black pepper (optional)
Dressing
  1. Combine dressing ingredients in a small bowl and whisk with a fork until well mixed.
Salad
  1. Dry sauté smoked tofu in a hot pan until warm and lightly browned.
  2. Add kale to a large bowl, along with the warm red rice and tofu and toss together. The heat from the rice and tofu will slightly wilt the kale.
  3. Add other ingredients, except black pepper, and dressing and toss a few times using tongs until the dressing coats the vegetables well.
  4. Serve and top with a little freshly ground black pepper.
Notes
  1. If you don't have red rice, use brown!
Vegan Sweet and Simple http://vegansweetandsimple.com/
Yum!

Yum!

 Yes, this is a salad I am going to be making again and again! 

 

Share Button

Leave a Reply

Your email address will not be published. Required fields are marked *