Raw Brussels Sprout & Kale Salad and Ginger Vinaigrette Recipes


Raw Brussels Sprout & Kale Salad Recipes

Kathie Lee Gifford and Hoda Kotb are joined by Souper Jenny, as she discusses a Raw Brussels Sprout & Kale Salad and Ginger Vinaigrette recipes.

Kathie Lee & Hoda: Today’s Kitchen

Kathie Lee Gifford and Hoda Kotb are joined by Jenny Levison, author of the new cookbok, Souper Jenny Does Salads: Atlanta’s Soup Diva Shares her Favorite Salad Recipes, as she shares some recipes for salads and dressings for the upcoming salad season this summer.


Jenny Levison: Raw Brussels Sprout and Kale Salad Recipe


  • 2 bunches tuscan kale, center stem discarded, julienned
  • 1 pound brussels sprouts, trimmed and thinly sliced
  • 1/2 cup coarsely chopped almonds
  • 1 cup grated parmesan or asiago
  • 1 cup Cafe Jonah’s Fresh Lemon Dressing (see recipe)


  1. Preheat oven to 350 degrees F.
  2. Toast chopped almonds for about 10 to 15 minutes until golden brown. Set aside and cool.
  3. In a large mixing bowl, combine kale, brussels sprouts, parmesan and almonds.
  4. Slowly toss with dressing a little at a time until you have the desired amount.

Jenny Levison: Red Quinoa with Sundried Cherries, Kale, Edamame, and Ginger Vinaigrette

Ingredients for Vinaigrette

  • 1/4 cup rice vinegar
  • 4 tablespoons cherry or apricot jam
  • 1 tablespoon fresh ginger, peeled
  • 1/2 shallot , peeled
  • 1/2 cup extra virgin olive oil
  • Salt & pepper to taste

Ingredients for Salad

  • 2 cups red quinoa
  • 4 cups water
  • 2 cups Lacinto kale, leaves removed from ribs, julienned
  • 1 cup shelled, cooked edamame
  • 1 cup dried cherries
  • 1/2 cup scallions, chopped
  • 1 cup toasted slivered almonds


  1. To make the vinaigrette, put vinegar, jam, ginger and shallot in a blender and whirl, slowly adding oil.
  2. Salt and pepper to taste. Set aside.
  3. For the salad, bring 4 cups of water and 2 cups quinoa to a boil.
  4. Cover, reduce heat to low and simmer for about 15 minutes.
  5. Check quinoa. It should be firm, but cooked through.
  6. Drain and set aside to cool.
  7. In a large bowl, combine quinoa, kale, scallions, edamame, cherries and almonds.
  8. Slowly add dressing and combine until well mixed.


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