Kale Salad

Prep for Kale Salad

INGREDIENTS:

3 bunches of organic kale

small container crumbled feta or goat cheese

pignolli nuts ( roast in oven for app. 4 minutes at 350) they burn quickly so watch them. Once you smell them they’re usually burnt, depends on oven so be careful

dried fruit ( I love dried cherries in this) but raisins will do

When I make the kale, I take out the rib in the center and just use leaves. You can wash it first before taking the rib out–it’s easier that way. 

Dry the kale and chop in large food processor. After it’s all chopped, put in large bowl.

Mix all ingredients in with the kale, add my mustard vinaigrette. Do this little by little and keep mixing. The beauty of kale is that you can put it in the fridge and let it soak in for hours. I usually make this the same afternoon or evening that I’m using it. I take it out of the fridge at least an hour before I’m using, mix it and add more dressing depending on how you like it. It is perfect at room temperature. 
 
*mustard vinaigrette under it’s own title on cookingwithcandi.com

4 responses to “Kale Salad

  1. Hi candi-made this for breakfast & there was not a drop left. Excellent. I added mandarins oranges & that was a nice touch too-looked very pretty
    Making Italian meatball soup today-ellyn n.

  2. My families very favorite!

  3. Reblogged this on Cooking with Candi and commented:

    Here’s a re-blog of one of my most favorite salads which was originally posted May ’11. If you missed it it’s a great salad for anytime with my Mustard Vinaigrette dressing or any salad dressing you like. This is a great salad for brunch for Mom! Enjoy and Happy Mother’s Day to all the Moms out there. Have a Beautiful Mother’s Day from my kitchen to yours.

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