I was recently in Southern California for a most wonderful visit with family over the Thanksgiving weekend. One of the salads that I made was my very favorite kale salad. There are many wonderful attributes about this salad that I enjoy. First of all it only has 6 ingredients (5 if you leave out the nuts). My next favorite thing is that you don’t need to make a separate dressing as the flavoring is all in the basic ingredients. Last but not least is the fact that even after made and dressed, this salad will keep in the fridge for up to 1 week because the kale is so hearty.
Kale Salad
Using Lacinato AKA Dino Kale
Ingredients:
1 pound Kale
1 Red Bell Pepper
1/2 Red Onion
1 small jar (8 oz) sun dried tomatoes in olive oil
2T Ume Plum Vinegar
Optional 2 T toasted pine nuts
Chop Kale fine. You can roll up the kale like a cigar, chop one direction then turn it and chop the other direction. Sprinkle on the Ume Plum Vinegar and massage into Kale. Let sit while you chop up the bell pepper and onion. Add to kale. Chop up the sun dried tomatoes adding all the oil that comes off onto the cutting board (you do not need all the oil in the jar, just what naturally comes off the tomatoes). That’s it! You can add the pine nuts just before the final tossing.
By the way, this salad is a perfect compliment to my Leek Soup!
by rebecca
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