New ways to use kale - Dallas News | myFOXdfw.com

Thanks to Patrick Stark of Sundown at Granada for these delicious and healthy recipes.

ANDI Salad
Yield: 1 Dish

Ingredients
Kale 2.5 cups
Candied Walnuts 2 Tbsp
Dried Cranberries 2 oz spoodle
Dried Apricot 2 oz spoodle
Agav-acado Dressing 4 oz ladle

Procedure:
Measure out lettuce and dressing and toss. Place in bowl.
Measure out topping ingredients and place on top of lettuce in bowl.
Toss well and taste to adjust salt and pepper.

Agav-acado Dressing
Yields: 1 Qt

Ingrediens
Avacado (WEIGHT taken before removing pit and skin) 10oz
Orange Juice 1/2 c
Lemon Juice 1/2 each
Agave Nectar 2 Tbsp
Cayenne 1/8 tsp

Procedure:
Combine all ingredients in food precessor and process until smooth
Add additonal orange juice to achieve desired consistency

The green drink recipe is below:
Yield  48 ea cubes = 6 ea 16 oz glasses

Ingredients
Water, filtered  5 oz
Cubes of Green 8 ea
Prep Base
Bananas 4 ea
Strawberries 12 ea Med/LG
Pineapples, tid bits 1 cup
Agave Syrup 3 oz
Mint 10 leaves
Parsley, with no stem 1 bunch
Kale, hand pulled (about 2 bunches) -no stem!! 1/6 pan

Procedure:
Measure out filtered water in blender.Add green cubes and puree till smooth. Pour in 16 oz glass and serve.

To Make Green Cubes :
Puree banana, strawberry, and pineapple till smooth.
Add Kale thru the top and let puree as much as it can take at a time.
Add mint, parsely and agave syrup.

Make sure kale is finely pureed. Puree an extra 3 minutes after you think it is finely pureed. NO GRAINYNESS! Pour into molds and freeze