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Salad Jars - Two Ways | Fleur & Mike
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This week you asked Fleur to recreate one of her famous kale salads from Instagram. Mike goes off-piste to create a more manly salad with a fantastically high ratio of topping to leaves. Which do you prefer? Have you made a salad in a jar before? Tell us in the comments!
We've got more fan request videos coming up soon, so keep telling us what you would like to see the guys cook!
#FoodWithFleur
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FLEUR’S KALE SALAD WITH RANCH DRESSING
SERVES 2
INGREDIENTS
For the dressing:
· 125ml buttermilk
· 4 tablespoons mayonnaise
· 1.5 tablespoons sour cream
· ¼ of 28g bag parsley
· a few sprigs of finely chopped chives
· 2 teaspoons lemon juice
· 1 small garlic clove, finely chopped/grated
· Salt & pepper to taste
For the salad:
· 2 tablespoons flaked toasted almonds
· 2 tablespoons dried cranberries
· Half a jazz apple, chopped into cubes
· 100g cooked quinoa
· 100g Kale
METHOD:
For the ranch dressing, place all of the ingredients in a jar or container with a tight fitting lid. Seal tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. The dressing will last up to 3 days in the refrigerator.
Layer up a large jar starting with the dressing to your taste, top with the kale, followed by the chopped apple, cranberries and almonds. Shake up your salad to toss it once ready to eat.
We've got more fan request videos coming up soon, so keep telling us what you would like to see the guys cook!
#FoodWithFleur
--
FLEUR’S KALE SALAD WITH RANCH DRESSING
SERVES 2
INGREDIENTS
For the dressing:
· 125ml buttermilk
· 4 tablespoons mayonnaise
· 1.5 tablespoons sour cream
· ¼ of 28g bag parsley
· a few sprigs of finely chopped chives
· 2 teaspoons lemon juice
· 1 small garlic clove, finely chopped/grated
· Salt & pepper to taste
For the salad:
· 2 tablespoons flaked toasted almonds
· 2 tablespoons dried cranberries
· Half a jazz apple, chopped into cubes
· 100g cooked quinoa
· 100g Kale
METHOD:
For the ranch dressing, place all of the ingredients in a jar or container with a tight fitting lid. Seal tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. The dressing will last up to 3 days in the refrigerator.
Layer up a large jar starting with the dressing to your taste, top with the kale, followed by the chopped apple, cranberries and almonds. Shake up your salad to toss it once ready to eat.
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