Poppy Seed & Kale Salad Cups

January 26, 2015 Updated: January 26, 2015

Makes 20–24 cups

Crust Cups
1 cup flour
1/2 teaspoon salt
6 tablespoons vegetable shortening, cubed
2–4 tablespoons ice cold water
1 egg
1 tablespoon half and half*

Poppy Seed Dressing
1/3 cup sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
3 tablespoons white wine vinegar
2 tablespoons dried onion
1/2 cup olive oil
1 1/2 teaspoons poppy seeds

2 cups finely chopped kale, packed

Optional Toppings
pomegranate seed
fresh oranges

*Any milk or cream with some fat will do here. You can use nondairy milks with at least a little fat content.

Preheat oven to 350 degrees. Combine flour and salt in mixing bowl. Add in cubed shortening and mix until ingredients resemble flaky powder. Add in two tablespoons cold water. Add in remaining water one teaspoon at a time until dough forms ball. Flatten dough with hands into a 6-inch disc. Wrap in plastic wrap and freeze for 15 minutes.

Meanwhile, flour a clean, flat surface to roll out dough. Combine egg and cream in small bowl. Set aside.

Remove dough from freezer and plastic wrap. Roll dough very thin (approximately 1/8 inch). Cut dough into roughly 3-inch diameter circles with biscuit cutter or drinking glass. Press dough circles into minimuffin tin, using fingers to cover bottom and walls. Give one firm press with thumb to bottom of each cup to ensure thinness. Brush egg and cream mixture on shells. Bake 15 minutes or until golden brown. Let cool completely.

Meanwhile, combine dressing ingredients. It’s easiest to shake ingredients together in a small jar with tight lid. Combine with kale. Salad can be made ahead of time.

Fill each cup with kale salad. Top with orange segments and pomegranate seeds.

Luci Petlack is a denim-loving, iced-coffee drinker behind the blog “Luci’s Morsels” (LucisMorsels.com) where she talks fashion, food, and frivolity, all from an approachable and fun perspective.