I made a bunch of stuff for Thanksgiving — mostly what you’d call “side dishes” because I didn’t bring a fake roast this year and decided to focus on the veggies. I made mashed potatoes and white bean gravy, maple-glazed brussels sprouts, sweet potato biscuits, carrot cake cookies with lemon icing, and pumpkin pie. But the dish that stood out the most was the kale salad with Dreena Burton’s Hummus Salad Dressing. In my mother’s words, “It’s so fresh!” I never thought my mother would have liked anything with the words “kale” or “hummus” in it, so that was definitely a success. It’s also the only dish I don’t have tons of leftovers of — so that says something too. I made the salad the night before — with kale grown in my backyard — and it tasted great after having some time to marinate in the dressing. You can play around with the salad add-ins, I just used carrots, sunflower seeds and dried cranberries this time.
Kale Salad with Dreena’s Hummus Salad Dressing
- 1 bunch curly kale, washed thoroughly, stems removed and torn (or chopped) into bite-sized pieces
- scant 1/4 cup shredded carrots
- scant 1/4 cup sunflower seeds
- scant 1/4 cup dried cranberries
- 1 recipe of Dreena’s Hummus Salad Dressing
Mix all ingredients together in a large bowl. Use your hands to massage the dressing into the kale for a few minutes. Eat immediately or let marinate for a few hours or overnight before serving.
Yield: 6 servings
Now to share what else I made yesterday…
A mini-tree with shrinky dink ornaments! Does everyone know about the wonders of shrinky dinks? My family almost always makes them during the holidays. This was the first year we made mini-ornaments to go on a mini-tree, which is perfect, because now I have a Christmas tree. Or a Hannukah bush. I’m keeping it on the island in my kitchen — one, to keep it away from the dogs and two, because I spend most of my time in the kitchen, especially during the holidays. Here’s a close-up of my gingerbread man, who won a place at the top of the tree.