WellesleyWeston Magazine

WINTER 2016-2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/745407

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Page 186 of 211

dent Sheila Rafter. "Her visits to my house for Thanksgiving are one of the big highlights of the year." Especially, says Rafter, because she brings amazing recipes with her, like this absolutely delicious salad. It's a fresh, light, and vibrant contrast to so many of the rich foods we all love to dig into on Thanksgiving. Kale Salad With Cranberries and Cashews Gretta Monahan, owner of Gretta Luxe designer boutique and Gretta Cole salon/spa, may be one of Wellesley's most health- and beauty-focused residents. But over the holi- days, she still wants to dive into the same luscious and decadent dishes we all do. So she opts to balance those dishes with one that's equally delicious, but also healthy. "I love this salad for so many reasons—it's big on flavor, tasty, and so pretty." The dish is a huge hit with her family at Thanksgiving, she says, and as part of any brunch on New Year's Day. And at Christmas, its green and red colors pop on the table—as beautiful as they are festive. If you want even more crunch, Monahan sometimes recommends adding diced pears and some thinly shredded red cabbage. Your guests will enjoy having something light and healthy to balance the rest of the meal. food & wine "it's big on flavor, tasty, and so pretty" 185 w i n t e r 2 0 1 6 / 2 0 1 7 | W e l l e s l e y W e s t o n M a g a z i n e Serves 6 to 8 KALE SALAD WITH CRANBERRIES AND CASHEWS 1 good-size bunch kale, washed and dried Olive oil or other healthy vegetable oil, as needed 2 ∕3 cup dried cranberries ½ cup crushed toasted cashews and/or pumpkin seeds ½ cup vegan mayonnaise 1 to 2 tsp lemon juice, to taste n Strip the kale leaves off the stems. Cut into thin ribbons and place in a large bowl. n Stir in the cranberries, cashews, and/or pumpkin seeds. n In a separate bowl, mix the mayonnaise and lemon juice together, and whisk in the olive oil in a steady stream. n Add dressing to the salad, toss well, and serve.

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