Incredibles Super Hero Salad #FoodBloggerLove
I joined a Share the Love game posted from #FoodBloggerLove group. We claim the last blogger in the comment stream and add our own link. Then we have a week to post an inspired recipe. I was excited to claim Chef Sarah Elizabeth. She and I have been in several different blogging groups over the years, so I was familiar with her blog already. It was nice to get to know her better through this event. I decided on making her Incredibles Super Hero Salad.
Chef Sarah Elizabeth is from southern California (something we have in common). After personal tragedy, she decided to refocus her life and pursuits and went to culinary school. She has since become a professional chef, food photographer and food blogger. Her story is inspiring.
Sarah has a family dinner book club, isn’t that a great idea! She chooses a monthly theme and puts together an entire menu associated with that theme. It appears that occasionally she will include a movie as well. One that I chose a recipe from was The Incredibles. This was actually part of an event I hosted on #FoodNFlix and I loved this addition to the inspired recipes.
Incredibles Super Hero Salad Recipe
I was inspired to make her Incredibles Super Hero Salad. There are a couple of adjustments I made including using dried cranberries instead of dried cherries as my family just prefers cranberries and we had them on hand. My mom invited my sister and I to a Valentine’s lunch and this salad was the perfect side dish to bring. All of us really enjoyed getting healthy kale into our meal with the sweetness of the fruits and the pistachios. We thought toasted walnuts or pecans would also be a great option. I think I will leave out the crystallized ginger next time as it’s a bit sticky and just sinks to the bottom of the dressing. Otherwise, this was a hit!
- 2 cups kale, chopped
- 1 cup strawberries, chopped
- 1 cup blueberries
- 1/4 cup dried cranberries
- 1/4 cup pistachios (or toasted walnuts or pecans)
- 1/3 cup plain yogurt
- 1/4 cup apple cider vinegar
- 2 tsp. poppy seeds
- 1/4 tsp. ginger
- 1 to 2 tbsp. granulated sugar
- milk, optional, to thin if necessary
Combine the chopped strawberries, blueberries, dried cranberries and nuts in a large serving bowl. Toss to mix together.
To make the dressing, combine the yogurt, vinegar, poppy seeds and ginger using a whisk. Add sugar as needed until the desired flavor. You may also need to add a little milk if the dressing is too thick. Pour dressing into serving container.
Serve the same day for best results.
This is my modified version of this salad, for the original please visit Chef Sarah Elizabeth.
Pin for later!
I’ll admit there are a lot of yummy looking recipes on Chef Sarah Elizabeth’s blog and I hope to make a few more. One that really jumped out at me were the Valentine’s theme dinner.
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