Kale Salad with Mustard Mushroom Dressing


At any given moment, I usually have a hundred or so recipes swimming around in my head.  When my variety pack of El Diablo specialty mustards showed up in the mail, there was just one recipe pressing to be written.  It was my brother-in-law’s kale salad with mushroom & mustard dressing.  He didn’t have it written down so I was at his mercy when it came to a “little-bit-of-this, a little-bit-of-that” but after a few tries I was happy with this delicious way to not only dress a kale salad, but to dress it in a very hot and fancy dance-all-night kind of way.  Thanks Matt LaVelle for your inspiration!DiabloSaladLRMustard Mushroom Dressing

  • 1 cup sliced mushrooms
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons El Diablo Steakhouse Mustard
  • 2 tablespoons sunflower or pumpkin seeds
  • 1/2 tablespoon honey
  • 2 small cloves garlic
  • Salt and pepper to taste if desired

In a food processor or mini-chopper, blend ingredients until thoroughly combined.  Salt and pepper to taste and add water if needed to reach desired consistency.  Toss with kale salad ingredients and serve at room temperature.

Kale Salad

  • 6-8 cups baby kale or sliced kale leaves (ribs removed)
  • 1/2 cup diced red bell pepper
  • 1/2 cup raisins
  • 1/4 cup sunflower or pumpkin seeds

In a large bowl, massage kale leaves by tearing and squeezing with hands.  This will break down the fibers, tenderizing and allowing more dressing to soak into the leaves.  Add remaining ingredients and lightly toss.

Variations:  There is no limit to what can go into a kale salad.  Feel free to add other greens, herbs, regular or sun-dried tomatoes, cucumber, avocado, dried mango, chopped nuts,  celery or other diced/chopped vegetables.  When in my garden, I love adding nasturtiums!  KaleNastFixinsLRAfter testing out a few more of these amazing mustards, the recipe collection in my head is getting larger.  Soon to come… Mango Mustard Marinated Pork Kebabs with Grilled Mango & Pineapple,  Texas Chili Mustard Venison Sliders Wrapped with Bacon, Mom’s Potato Salad Amped with Roasted Chipotle Mustard, Jalapeno Cheddar Deviled Eggs and Habanero Pheasant Hot Wings.  Mmmm, this mustard collection will keep me busy for quite a while.

MUSTARD TASTINGDiablo5LRDiablo3LRDiablo2LRDiablo1LR Diablo4LR
I’ve hosted wine tasting, chocolate tasting and even big-game tasting events but never a mustard tasting.  With six flavors to choose from in my box from El Diablo along with some cute little sampling cups, I couldn’t resist sharing with my friends and family.  The kid favorite was Mango by a landslide.  Even kids that professed they hated mustard actually liked this one.  Adults were all over the board.  The heat-lovers couldn’t get enough of the Jalapeno and Habanero where the lighter palates drifted to Mango, Chipotle and Steakhouse.  Texas Chili screams Chili Dog and leaves you feeling like you just had a bowl of chili.  They are all varied enough and have their own flavor profiles that recipes can be made around each flavor.  I’m excited to use these throughout the summer and hope you get the chance to try them too.

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