UPDATE: I was at the Cheesecake Factory again the other day, and went to order the kale salad again. Unlike the first time (where I was told the dressing was vegan), my server told me that the dressing may contain egg. My first thought was that they changed their recipe since I had it last, but it also could’ve been a miscommunication between me and the waiter. Just don’t forget to always ask your server and be specific 🙂 My server the other day recommended an oil and vinegar dressing with lemon juice instead, which is probably your best bet. I stirred in a sugar packet at the table for the sweetness, and it tasted great 🙂
Happy Friday everybody! 🙂
I went to The Cheesecake Factory recently on a day out with my mom and aunt. I was expecting to have a hard time with the menu, but I looked it over for a bit and found a kale salad. I thought it sounded pretty alright, so I gave it a shot (sans cheese, of course). It was awesome.
The slightly crunchy kale was perfectly complimented by sweet grapes, and sliced peppers gave it a great pop of color. The quinoa added some nice texture (as well as protein), and a sweet lemon vinaigrette tied everything together. If you ever find yourself in a Cheesecake Factory, I recommend it!
Tangy Kale Salad with Lemon Vinaigrette
1 bunch kale, destemmed and chopped
2 cups grapes (any color), halved
1 bell pepper (I used orange, whatever color you prefer), thinly sliced
1 ½ cups prepared quinoa
salt and pepper, to taste
Juice from 4 small lemons
2 tbsp agave nectar
In a large bowl, toss kale with grapes, bell pepper and quinoa. In a small bowl, whisk together the lemon juice and agave nectar. Pour over salad and toss. Set aside for 20 minutes to allow the vinaigrette to soak in and kale to wilt a bit. Taste for salt and pepper, toss again and serve.
Enjoy your weekend, guys! 🙂