Recipe courtesy of Nancy Fuller
Episode: Hoppy and Happy
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool.

In a large salad bowl whisk together the ale, maple syrup, olive oil, orange juice and zest and some salt and pepper.

Toss the kale, almonds and apricots with the vinaigrette. Serve on salad plates.

IDEAS YOU'LL LOVE

Kale Soup

Recipe courtesy of Trisha Yearwood

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

Tuna Salad

Recipe courtesy of Ina Garten

Crispy Lemon Garlic Kale Chips

Recipe courtesy of Nancy Fuller

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Warm Spinach Salad

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking