To be honest, I’m not a veggie person. I have to try real hard to work them into my diet. If I had my way, there would be two food groups. Meat and bread. But, recently I’ve found a veggie that I can’t live without. How on earth did I get through the first four decades of my life without discovering kale? I used to think of this as a slimy bitter green. I’d pass over it on menus, skip by it in the salad bar. And never consider it in the produce section. Then I tried kale salad and become a kale groupy.
This salad not only tastes great and is good for you, it gets better everyday. It doesn’t get soggy like a traditional lettuce salad. Make it on Monday and its still crisp and flavorful on Thursday. What more can a working girl want?
- Yields: 5 one cup servings
- Difficulty: Easy
- Total: 5 minutes
- Active: 5 minutes
Ingredients (9)
- five cups chopped kale
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- 1/4 cup crumbled feta chees
- 1/4 cup toasted pine nuts
- 1/4 cup dried cherries
- salt and pepper to taste
- salt and pepper to taste
- salt and pepper to taste
Instructions
- Wash and chop kale leaves into bit size pieces. Use salad spinner to dry.
- Mix lemon juice, olive oil, and salt and pepper to taste.
- Toss dressing with kale
- Add cherries, pine nuts, and feta and toss until mixed
