Kale Salad with simple dressing

Kale may be the trendiest green at the moment, but with good reason it truly is a “super” food.  It’s not only packed with nutrients and antioxidants, but it is also a great green to use in the kitchen.  And anyone can grow it as a cool season vegetable in the garden or in a few pots on the patio.

Kale isn’t one of those fragile greens that gets soft and mushy in a salad overnight. It’ll hold up in your refrigerator for a few days.  That’s one reason I’m such a huge fan of this particular salad.  It’s simple, delicious and will last for at least three days in the fridge.  I promise it just gets better, until it’s gone.

Since bathing suit season is just around the corner, this salad will be gracing the table a little more often.  It’s also great to stuff into a container and take to the office, on a job site or maybe just outdoors. I can totally envision taking this yummy goodness on a hike or for a picnic in the garden.

Make this salad and I promise, kale will likely become your favorite green.

Here’s how to make it:

Rinse the kale (5 to 8 large leafs) and cut it up.  I actually like to use kitchen scissors to cut it up.  A knife and cutting board will do the job just fine as well. Place the chopped kale in a bowl.

Remember: The kale will reduce a bit in size as it is tossed with the dressing and “massaged.”

Dressing Recipe:

1/4 cup White Balsamic Vinegar (I use a Teaoil brand.  Apple cider vinegar could be substituted.)
1 clove of garlic, minced
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup vegetable oil (you can also use olive oil)

Toppings:

dried cranberries
sliced almonds

Optional toppings: dried cherries and chopped walnuts or fresh strawberries and pecans.

Mix the dressing well and pour a portion of the dressing over the kale. (Note: depending on the amount of kale, you may not need to use all the dressing. Any leftover dressing can be refrigerated for at least 3 weeks.)  Toss the kale so that it is well coated.  I like to add the dried fruit and nuts at this time.  Cover the bowl with plastic wrap and refrigerate for at least 3 hours.  It’s even better when refrigerated overnight.

Kale Salad
I hope you like this salad as much as I do. If you experiment with new toppings, please share your ideas.

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