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Local Gorilla Kale Salad with Fresh Island Tropical Fruits and Wailua Lilikoi Vinaigrette

Featured in the Honolulu Star-Advertiser on May 25, 2016.
Recipe compliments of Betty White.

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Ingredients:

Local Gorilla Kale Salad with Fresh Island Tropical Fruits and Wailua Lilikoi Vinaigrette

  • 10-12 large Gorilla kale leaves, stems removed and chopped into bite-size pieces
  • 1 cup diced fresh local strawberries, divided
  • 1 cup diced ripe mango, divided
  • 1 cup diced fresh local pineapple, divided
  • 1 cup chopped macadamia nuts, divided
  • 1 cup feta cheese crumbles, divided
  • 3/4 cup Vinaigrette (see recipe below)

Fresh Island Tropical Fruits and Wailua Lilikoi Vinaigrette:

  • 1/2 cup rice wine vinegar
  • 1/2 cup lilikoi syrup or passion orange concentrate
  • 1/2 cup sugar
  • 1/2 cup honey
  • 2 cups canola oil

Directions:

  1. Place kale in a mixing bowl, add 1/2 cup strawberries, mango, pineapple, macadamia nuts and feta cheese.
  2. Drizzle 2 tablespoons lilikoi dressing and toss lightly, garnish with remaining strawberries, pineapple, mango, macadamia nuts and feta cheese.

Makes 6 servings.

Fresh Island Tropical Fruits and Wailua Lilikoi Vinaigrette:

  1. In a blender on medium-high, combine rice wine vinegar, lilikoi syrup, sugar and honey, slowly add canola oil until all ingredients are emulsified.

Approximate Nutrient Analysis per serving (salad and 2 tablespoon dressing/serving):
470 calories, 38 g fat, 8 g saturated fat, 20 mg cholesterol, 350 mg sodium, 31 g carbohydrate, 4 g fiber, 20 g sugar, 8 g protein.

Approximate Nutrient Analysis per 2 tablespoons (for dressing only):
180 calories, 15 g fat, 1 g saturated fat, 0 mg cholesterol, 0 mg sodium, 11 g carbohydrate, 0 g fiber, 11 g sugar, 0 g protein

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