A couple days ago, I was watching my favorite Diner’s, Drive-Ins, and Dives when Guy Fieri happened upon a joint known as Phat Bites in Nashville. The owner there made a salad that she calls Long Life Salad and I knew I had to recreate it the moment Guy Fieri proclaimed he loved it. Mind you, I’ve never been to Nashville, there is no recipe posted (although hundreds of requests after that episode), and I only watched the making of the salad once. This, ladies and gentleman, is my own adaptation of this salad, seeing as how I’ve never even tasted the original. Maybe I should have an attorney write some fine print in here somewhere, but I’m not trying to steal someone else’s thunder.
When I saw this salad, my first thought was “please don’t let that be kale.” My first impression of kale wasn’t a good one, but I decided to give it another chance to redeem itself. Congratulations Kale! You are now on the list of super foods I will eat! On that note, I think the key to having kale not taste like garbage is dressing it properly and letting it absorb the other flavors. Hence, the reason why I made the dressing first, dressed the kale with it, and left it to hang out overnight.
Be forewarned: this is a 2 day process to make this salad. I do solemnly swear, however, you will be richly rewarded with not only an amazing salad, but a powerhouse of nutrition! Bonus: you will have more than enough to pack lunch for a week! I’m not promising a longer life here, but certainly a healthier one…
For the dressing:
1/2 cup vegetable oil
1/2 cup fresh squeezed lemons
1/4 cup rice vinegar
1/2 cup honey
1 tablespoon 21 seasoning from Trader Joe’s (or all purpose seasoning)
Whisk all ingredients briskly until smooth.
In a large bowl with lid, toss 1 package organic Tuscan Kale with the dressing. Cover and refrigerate overnight.
Meanwhile, cover 1 cup red spilt lentils with water and soak overnight. I use my crockpot and turn them on low the next day for a couple hours.
For the salad:
I package Kale, dressed in lemon dressing overnight
1 cup red lentils, soaked, cooked and rinsed
1 cup organic Quinoa
1 cup dried cranberries
2 cups raisins
1 cup pistachios (meats only)
2 cups fresh mango, chopped
On the second day, assemble the salad by tossing the above ingredients with the kale. Squeeze with fresh lemon juice if desired 😊