Apple Craisin Kale Side Salad

Recipe adapted from Cherokee County School Nutrition

This kale salad from Cherokee County is perfect for fall and winter menus. It is sweet and crunchy. Simple ingredients and quick to prepare. Ideal for school lunch production, and a salad students truly enjoy!

Ingredients:

Dressing

2 1/4 cup Oil, canola (vegetable)
1 cup + 2 tbsp Vinegar, apple cider
1/2 cup + 1 tbsp Sugar, granulated
2 tbsp Pepper, black, ground
1 tbsp + 1 1/2 tsp Salt, kosher

Salad

9 lbs Kale, fresh
13 each Apples, gala, raw
2 cup Saltwater Bath
14 oz Craisins

Steps:

DAYS PRIOR TO SERVICE

Using a food processor, blender, or immersion blender, combine apple cider vinegar, sugar, black pepper, and salt.
Next, add the oil in a slow steady stream while blending.
Place dressing in a food container, label, date and place in cold holding.

Hold at 41°F or below.

De-stem, wash, and tear kale into bite size pieces.
Place dressing in a food container, label, date and place in cold holding.

Hold at 41°F or below.

No bare hand contact with ready to eat food.

Day of Service

Remove stickers from apples, if needed. Wash apples under cool, running water. Drain and dry.
Dice apples leaving skin on.
Place diced apples in Salt Water Bath for approximately 3 minutes to prevent browning.
In a large mixing bowl combine kale, apples, craisins, and dressing.
Toss to fully coat with dressing.
Place salad in 4-inch half hotel pans or 4-inch skinny pans. Cold hold, covered, for service.

Hold at 41°F or below.

Serving is 1 Cup.

This side salad does not need to be batched for lunch service. Kale has sturdy leaves that benefit from being dressed ahead of service. The dressing also keeps apples from turning brown and the craisins juicy and soft.