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