Cajun Kale Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 Ears: sweet corn,
1 small: Bunch kale,
1 large: Red pepper, diced
1: Green pepper,
1 small: Vidalia onion or,
1: Red onion, minced
1 small: Garlic clove, minced fine
1 1/2 tsp: Cajun Spice mix, below
2 tbsp: Fresh lemon juice,
Cajun Spice Mix:,
2 tsp: Paprika,
1/2 tsp: Cayenne pepper,
1/4 tsp: Fresh ground black pepper,
1/4 tsp: Allspice,
1/2 tsp: Thyme,
1/4 tsp: Fresh ground white pepper,
Directions:
Combine all ingredients for Cajun Spice Mix in a small bowl and stir
thoroughly to mix. Store in a spice jar or other air-tight container.
Bring 2 cups of water to a boil and add corn. Cook for 5 minutes
until bright yellow. Remove corn with tongs and reserve 1 cup of the
cooking liquid. Cool corn and cuts kernels off the cobs. Place in a
larger mixing bowl.
Wash the kale in a large basin of cold water. Strip or cut leaves from
tough stems. Discard stems. Chop kale leaves medium fine. Bring
reserved corn cooking liquid to a boil, add chopped kale, and cook
for 5 minutes or until kale is just tender and still bright green.
Remove from cooking liquid with a slotted spoon and spread on a large
plate to cool quickly. When kale is cool, toss together with corn,
red and green pepper, onion, garlic, and Cajun spices.
Just before serving, toss with the lemon juice for a nonfat salad.
From "Natural Health" magazine, May/June 1993
Source from luhu.jp
thoroughly to mix. Store in a spice jar or other air-tight container.
Bring 2 cups of water to a boil and add corn. Cook for 5 minutes
until bright yellow. Remove corn with tongs and reserve 1 cup of the
cooking liquid. Cool corn and cuts kernels off the cobs. Place in a
larger mixing bowl.
Wash the kale in a large basin of cold water. Strip or cut leaves from
tough stems. Discard stems. Chop kale leaves medium fine. Bring
reserved corn cooking liquid to a boil, add chopped kale, and cook
for 5 minutes or until kale is just tender and still bright green.
Remove from cooking liquid with a slotted spoon and spread on a large
plate to cool quickly. When kale is cool, toss together with corn,
red and green pepper, onion, garlic, and Cajun spices.
Just before serving, toss with the lemon juice for a nonfat salad.
From "Natural Health" magazine, May/June 1993
Source from luhu.jp
Tags
Salads