Wednesday, October 8, 2014

You'll love this kale salad!

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...

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