Kale, Apple & Pecan Salad | Fisher Foodservice

Serves Yields 20 cups (10 servings)

Serving Size 2 cups

Meal Type Salad

Hearty salad for any season. Add grilled or pecan-crusted chicken to make it an entree.

2 cups diced Fisher® pecan halves

1/4 cup apple cider vinegar

1/4 cup honey

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

2/3 cup extra virgin olive oil

16 cups kale, tightly packed, bite size

4 small heads radicchio, bite size pieces

2 cups sliced celery

4 medium apples, cut into 1/2 inch slices

4 cups grated extra sharp cheddar

Preheat oven to 375°F. Spread pecans in one layer on a sheet pan. Bake for 5-8 minutes, stirring occasionally, until they are toasted and aromatic. Reserve 1/2 cup of pecan halves. Coarsely chop the remaining pecans; set aside.
Whisk the vinegar, honey, salt, and pepper together in a large bowl. Slowly pour in olive oil, whisking until thoroughly blended.
Add the kale, radicchio, and celery to the dressing, tossing to thoroughly coat the greens. Stir in the apple slices, cheese, and remaining nuts. Top with reserved pecan halves.

Always practice safe food handling procedures

Wash hands with soap and water before handling any food and after handling raw meat, poultry, seafood or eggs.
Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
Wash all surfaces that come in contact with raw meat, poultry, seafood and eggs to avoid cross contamination.

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