So guys... my camera broke and I am distraught!
I have Canon EOS Rebel T1i. It was the first "real camera" bought years ago specifically to take photos for this blog. Before then I was just using a standard point and click and now I'm stuck using my phone until I fix it or buy a replacement.
Part of me is happy that I have a reason to get a new one but part of me doesn't want to spend the money or deal with researching options at the moment.
Please forgive my photos over the next few posts. I know I'm not the best photographer but now I feel like they will be even worse. Ugh.
Anyway, on to today's meal idea!
Yesterday I visited a local farm store and went a wee bit nuts in the produce department.
I really have been feeling uninspired so I decided to surround myself with lots of options and let the healthy food be my muse.
It worked. I've been cooking up a storm ever since!
This morning (for breakfast -- don't judge lol) I decided to whip up a new kale salad idea using some leftover pork loin and dried cranberries. It turned out fabulous! I let the pork inspire the dressing and the dried cranberries added an awesome sweetness.
The result was fantastic and super easy. This is totally something you can make ahead and then bring to work in a bag. It's only going to get better as the vinegar breaks down the kale.
Here's what I did...
Ingredients
- 2 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- ½ tablespoon maple syrup
- 1 teaspoon ground sage
- ¼ teaspoon kosher salt
- 100g of kale, stems removed (~1 ½ cups)
- 2 tablespoons dried cranberries
- 3 oz leftover cooked pork loin
Instructions
Whisk the vinegar, oil, maple syrup, sage and salt together to make the dressing.
Add the dressing, kale, cranberries, and pork to a large sealable bag.
Massage the dressing into the salad.
Pour out when ready to eat!
This is the photo I posted on IG before I ate it....
Follow me there or on Facebook. I'm starting to share more ideas there that may not make it to the blog.
If you want to make this salad a little lighter, reduce the olive oil to a teaspoon. It will save you about 40 calories and 4 grams of fat. I've been experimenting with upping my fat content lately, partially to mentally get over my fear of it and partially to see if it really does keep me fuller longer.
📖 Recipe
Kale Salad With Leftover Pork, Dried Cranberries and Sage Maple Dressing
Ingredients
- 2 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- ½ tablespoon maple syrup
- 1 teaspoon ground sage
- ¼ teaspoon kosher salt
- 100 g of kale stems removed (~1 ½ cups)
- 2 tablespoons dried cranberries
- 3 oz leftover cooked pork loin
Instructions
- Whisk the vinegar, oil, maple syrup, sage and salt together to make the dressing.2 tablespoon apple cider vinegar, 1 tablespoon olive oil, ½ tablespoon maple syrup, 1 teaspoon ground sage, ¼ teaspoon kosher salt
- Add the dressing, kale, cranberries, and pork to a large sealable bag.100 g of kale, 2 tablespoons dried cranberries, 3 oz leftover cooked pork loin
- Massage the dressing into the salad.
- Pour out when ready to eat!
Claude (Ironman) M.
Pictures look just great, no need to worry:)