Food & Drink

November 11, 2013

#15byChristmas, Recipe for Kale Salad with Peanut Vinaigrette

Saturday night we went to Houston’s for dinner. I had prime rib sans the french fries, replaced with their killer kale salad. Come to find out I’m not the only one who thinks so, after researching the recipe online many people have attempted to re-create the recipe, which isn’t hard if you have a flair for recipe creation. What makes this salad is the peanut vinaigrette; which by the way can be very addicting. If you have a peanut allergy, this particular recipe won’t be for you. However, if you’re recipe savvy enough you can change out some of the ingredients and make it more suitable to your dietary needs and restrictions.

Houston’s prime rib and kale salad

This #15byChristmas lifestyle goal has got to be easy and appealing, with regards to the food or it will be one major hurdle to get over. Easy food, meaning preparation, and trouble-free in finding the ingredients. Part of my past problems [and Tricia's] with “dieting” was the mundane and uneducated  ways of going about weight loss. Food doesn’t have to be tasteless and boring, especially if you’re being careful about what you eat. I’m a creature of habit, if I find a dish that I like I’ll eat it until I cannot any longer, good or bad it’s just the way I am. Case in point, Kale Salad with Peanut Vinaigrette. Looks as if this will be my go-to salad for quite some time.

This Kale Salad has six easy to find and obtain ingredients that don’t put a strain on your wallet.

  • Kale in a bag or a bunch kale. I bought a bag, it’s foolproof. If you don’t have the time to fuss in the kitchen this is the way to go.
  • Green cabbage. Again, I bought a bag, less work, less aggravation, less cleanup.
  • Fresh mint. The recipe calls for it I excluded it. I didn’t want it.
  • Cilantro. I went heavy with the cilantro, I love the flavor.
  • Scallions. Gives flavor and bite.
  • Chopped peanuts. You can use salted, unsalted or dry roasted. I used salted.
  • Add as little or as much of any ingredient to your salads; eat what you like, you’ll enjoy it more and you’ll have a higher success rate in reaching your goal; #15byChristmas.

Kale Salad with Peanut Vinaigrette

Kitchen Fiddler did a good job is re-creating Houston’s Kale Salad as did The Opened Package. Visit their sites for recipe details.

Here’s where the recipe gets tricky, with the vinaigrette. I don’t like the combination of sweet and savory; Houston’s Peanut Vinaigrette has honey in it; I didn’t not add it to my dressing. It’s not a big deal to deviate from any recipe. Remember go with what you like. Here’s the key to #15byChristmas, you’ve got to like what you’re eating or you’re going to struggle with your meals. I don’t like sweet and savory, so I’m not going to do it. However, I enjoy a lot of texture, heat and spice in my food. I adapted the dressing to reflect what I like; this way I’ll eat it and like it.

At first attempt I suggest making the vinaigrette slowly, tasting as you go along, adding more of what you like and less of something else. If you visit the two websites I mentioned you will get specific measurements on how much to use. Here I simply listed what I used. The more you make this vinaigrette the less you’ll rely on measuring out ingredients.

  • Peanut oil. I used vegetable oil
  • Rice wine vinegar
  • Lemon juice
  • Honey
  • Black pepper
  • Kosher salt
  • Dry mustard
  • Cayanne pepper
  • Worchestershire sauce
  • Soy sauce. I didn’t have any so I used fish sauce.
  • Sesame oil
  • Garlic powder. I used fresh garlic.

Pour all ingredients into a dressing shaker or jar with a tight fitting lid and shake until well combined.

Share with us in the comment section your favorite recipes for #15byChristmas success.


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3 Comments


  1. alberto

    C-R-A-Z-Y good salad!


  2. Rosario

    This salad ROCKS!


  3. Wendy

    I love this salad but I really don’t think I have it in me to make it. I’m more of a takeout gal.



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