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Christmas Kale & Spicy Pecan Salad

My H-E-B Texas Life Magazine, December 2011



Quick and easy


Prep Time:

15 minutes

Cook Time:

5 minutes


16 servings


1/2  c.  Central Market Organics Texas Pecan Halves

1/4  c.  Central Market Organics Light Brown Sugar

1/2  tsp. each:  Central Market Organics Ground Cayenne Pepper and Ground Korintje Cinnamon

•  juice of 2 lemons

2  Granny Smith apples

1  bunch  kale

4  red onion, thin sliced and rings separated

1/4  c.  H-E-B Shredded Italian Parmesan

•  Vinaigrette:

3  Tbsp. each:  H-E-B Extra Virgin Olive Oil, Red Wine Vinegar and water

1  tsp.  H-E-B Dijon Mustard


Heat heavy-bottom skillet over high heat 3 minutes. Add pecans, heat 1 minute. Add brown sugar, cayenne pepper and cinnamon. Stir constantly until sugar melts and coats pecans, about 1 minute. Quickly spread on a sheet of foil. Cool and chop.

Combine lemon juice and 2 cups water in 4–quart bowl. Core, peel, and cut apples into matchsticks, place in lemon water to prevent browning. Soak apples 1 minute. Drain.

Wash kale twice in large sink full of water to remove all dirt. Cut leaves away from stems. Stack, cut into 1/4-inch slices.

Layer kale, apples, red onion, and Parmesan in salad bowl or on platter, cover. Chill until ready to serve. Prepare dressing in jar, toss with salad just before serving.
Nutritional Information
Calories: 80, Sodium: 45mg, Carbohydrates: 12g, Dietary Fiber: 2g, Sugar: 5g, Protein: 3g
My H-E-B Texas Life Magazine, December 2011

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