Tuscan Kale Salad

December 2, 2016

QED delicious, sweeter kale salad. Serves 4-6

  • One bunch Tuscan Kale, remove from stem.
  • One pomegranate – seeds
  • ¼ C raisins or cranberries
  • ¼ C sliced almonds
  • 1 oz shaved romano/Asiago cheese

Dressing

  • 1 clove garlic
  • 1 T lemon juice
  • 1 T white wine or white balsamic vinegar
  • 3 T oil

Purple kale salad

August 17, 2015

Purple or tuscan kale will do.

  1. 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
  2. 2½ TB olive oil plus extra, sea salt
  3. 1 clove crushed garlic
  4. 1 TB apple cider vinegar
  5. 1 tsp mustard
  6. 2 pinches red pepper flakes
  7. 2 oz feta
  8. handful golden tomatoes, halved
  9. 2 green onions thinly sliced
  10. 2 tb fresh mint sliced thin

Directions

  • Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
  • Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
  • Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.