August 22, 2014

Kale Salad

This salad was my first time I recall trying kale, about a year and a half ago, and absolutely loved it! It is great to bring as a side dish to a cookout, as the longer it sits marinating, the better it tastes! Additionally, it holds up well overnight. Some other ingredients I enjoy in this salad for variation are strawberries, blueberries, pine nuts and sliced almonds. Recipe adapted from Tone It Up!

  • Fresh kale, washed and cut into thin strips
  • ½ cup dried, unsweetened cranberries
  • ½ cup sunflower seeds
  • ½ cup red onion, diced
  • ½ cup cherry tomatoes
  • ½ cup feta cheese
  • Juice of one lemon
  • 2 cloves of garlic, freshly pressed
  • ¼ cup EVOO
  • ½ cup balsamic vinegar
  • Freshly ground salt and pepper to taste
  1. Mix kale, cranberries, tomatoes, nuts, onions in a glass bowl.
  2. In a separate dish, mix lemon juice, olive oil, vinegar, salt, pepper, garlic to make a dressing. Pour dressing over kale and toss to coat evenly.
  3. Refrigerate for at least 4 hours (overnight 6 hours or more is best). Before serving, toss in feta and enjoy :)

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