I often prepare this kale salad for kale newbies. It's so healthy, colourful, flavourful and so easy to make. This is a versatile salad recipe. Along with the kale, I like to add a dried fruit (usually dried cranberries), a toasted nut (I like walnuts), possibly a seed (toasted sunflower or sesame) and some fresh vegetables (cucumber, onions, tomatoes, etc.) So, check out your pantry and your fridge.
This salad will serve about eight guests.
1 bunch kale, well rinsed, stems removed and coarsely chopped
1 cup dried cranberries (or apricots, cherries, figs)
1 cup toasted walnuts (or sliced almonds, pecans), coarsely chopped
1 cup cucumber, sliced
1 cup onion, thinly sliced
1 cup cherry tomatoes, halved (try using different coloured tomatoes)
1/4 cup white balsamic vinegar
1/2 cup olive oil
The quantities of all of the ingredients are approximate. Put it together, taste and adjust as you go. Just remember to let the kale "sit" in the vinaigrette for about one hour before serving to help soften it. I usually add the vinaigar directly to the salad, estimating about 1/4 cup"ish" then add the olive oil (about twice as much). Toss the salad, taste and adjust the seasonings. Don't forget to add salt and pepper.
You could add goat cheese or blue cheese; you could add slices of apple or pears or orange; consider home made croutons...