Simple Kale Salad
- 1/4 C olive oil
- 2 T fresh lemon juice
- 2 T balsamic vinegar
- 1/2 t Dijon mustard
- 1 to 2 t honey
- salt and black pepper, to taste
In a small bowl, whisk all ingredients together. Set aside.
- 2 bunches kale, stemmed and washed
- drizzle of olive oil
- pinch of salt
- 1/2 C feta cheese (or finely shredded Parmesan)
- 1/3 C toasted walnut (or pecan or almond) pieces, or sunflower seeds
- 1/3 C golden raisins (or dried cranberries or fresh berries, apple slices, pear slices)
Chop the washed kale and place in a large bowl. Drizzle the kale with a little bit of olive oil. Sprinkle with a little salt and massage with your clean fingers until the kale softens a bit. (This makes the kale less bitter.)
Drizzle the dressing over the kale and toss well. Add the cheese, nuts, and fruit. Toss again and serve.
Store leftover salad in an airtight container for up to 2 days. The dressing keeps in the fridge for up to a week.
adapted from twopeasandtheirpod.com