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
Cooking with Candi 