Spanish tapas are delectable tiny morsels that, when combined, can make a filling lunch or excellent starter. Deviled eggs called Huevos Endiablados are delectable morsels of tuna, onion, mayonnaise, and Dijon mustard.
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 to 10 servings |
Ingredients
- ¾ cup white sugar
- ½ cup vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 1 bunch kale, stems removed and leaves chopped
- ½ (16 ounce) package frozen shelled edamame (soybeans), thawed
- ¼ red onion, sliced thin
- 1 cup shredded carrot
- ⅔ cup fresh blueberries
- ½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
- ½ cup cashew pieces
- ½ cup shelled, roasted sunflower seeds
Instructions
- Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
- Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Reviews
Great salad! I cut sugar down to just under 1/3rd cup and it was perfect. I’ve made it several times, for get togethers/potlucks.I always get asked for the recipe! Yes, even people who don’t care for kale like it.
Holy cow, perfect salad! Salads in general either bore me or aren’t that good for you anyway so you might as well make enchiladas or something. I rarely make them as they tend not to last in the fridge. But this one is full of flavors and exciting ingredients and thanks to them all, it actually gets better with time in the fridge. Not sure but the magazine recipe called for 1 tablespoon of honey rather than sugar. I had some spicy honey that I love so I used that and eliminated the cayenne as it already has a big kick. I also only used 2 tablespoons of oil. This is so good I already have it memorized but am saving just in case of an emergency!
We routinely bring this to summer parties. Always a hit.
This is a beautiful and tasty salad. I’ve made it numerous times, exactly as written, but sometimes adjust the sugar to suit our own preference. I suggest reserving some dressing to serve along side, depending on how much kale you use.
Loved! Crucial to decrease the sugar tho. I added 1/2 cup and it was even too much. 1/3 at most I’d say. And I only used about 2/3 of the dressing which was plenty.
I made this recipe for Labor Day weekend. Very tasty and I will definitely make it again. However I think it’s much too sweet. The berries and the cranberries add sweetness so extra sugar is not needed. my family really liked the sweetness but I think it would be better if you reduce the sugar to half the amount specified. A superfood salad with lots of sugar is not quite so super.
Great summer salad. I substituted 2 TB
I made this for a two family gathering. It was a huge hit. Even those who don’t like Kale said they would make it and asked for the recipe. Five star for sure.
Loved it. Makes a lot. Great for a crowd. Didn’t change a thing in the recipe.
I made this today for my daughter and myself. It was very good! We both liked the combination of flavors. I will definitely make it again.
I love the salad ingredients ! For the dressing I decreased the sugar and increased the vinegar. Would definitely make this again.
My husband and I both loved this hearty salad, with vegetable protein, fresh and dried fruit and a flavorful dressing, though I did not use sugar but only 1/4 cup of stevia. Also used pepitas, as I had no cashews on hand.
need to use way less sugar, used pistachios, crushed croutons & shredded parm on top
Excellent salad even if you’re not crazy about Kale. I followed the recipe exactly and it was very delicious but, a bit sweet for my taste (3/4 cup sugar is a lot!) Made it a second time and added chick peas and cabbage for extra crunch. I tried it with just 1/3 cup sugar in the dressing and it was plenty sweet enough. It’s become a requested dish at pot lucks.
I decreased the sugar to 1/4 cup and soaked the cranberries in 2 Tbs OJ to reconstitute them. After draining, I added the OJ to the dressing. I used a NUTRIBULLET to blend the dressing ingredients before adding them to the salad.
I made it for an Easter party. We like it and some of them asked me about the recipe. However , it is very sweet for me. I will add 1/3 cup of honey or brown sugar instead of the white sugar 3/4 cup.
Per other suggestions, I decreased the amount of sugar by half and found it perfect. I took it to a potluck and even though I didn’t have time to let it sit before I took it, it was a big hit and I think the only dish that didn’t have leftovers!
This was so delicious as written. I shared with friends and co-workers to rave reviews. I’ll make it again.
I had this for breakfast this morning. I definitely plan to make it regularly.
Great tasting salad, which I made for about 60 people. But I had to make a couple of changes: much much less sugar than called for in the dressing and much more kale. With this in mind, they loved it!
Yes I swapped out the sugar for honey……….. And used a little bit less because it was too sweet..