Perhaps my favorite way to enjoy this healthy, leafy green: Kale Salad. Keep refrigerated and this dish stays well for almost a week. My whole family loves it. This recipe lends itself to many additions/substitutions. It’s an easy yet healthy way to serve veggies to your family and friends. Ideal veggie side to bring to a potluck.
Servings | Prep Time | Cook Time | Passive Time |
10cups | 15minutes | 5minutes | 2 hours |
Servings | Prep Time |
10cups | 15minutes |
Cook Time | Passive Time |
5minutes | 2 hours |
Ingredients
- 1 head kale
- 1 can olives (black)
- 1 C olives (green)
- 1 C cherry tomatoes
- 1 C artichoke hearts (marinated)
- 1 red bell pepper, sliced
- 1 small red onion, sliced thin
- 1/2 C feta cheese
- 1/4 C Balsamic vinegar
- 2 T EVOO
- salt & pepper to taste
- dash crushed red pepper for flair
Servings: cups
Ingredients
Servings: cups
|
Instructions
- Fill large pot with water and bring to boil on stove.
- Chop kale and rinse well in colander under running water. Transfer kale to mesh-sieve and blanch it (2 minutes or less) in boiling H2O. I use a spatula over the top to keep it from floating around.
- Cool promptly. Run under cold tap water. Drain kale well and place in large bowl.
- Slice olives and cherry tomatoes in half, if desired, or keep whole. Slice and derib bell pepper (or mini ones), artichokes, and purple onion.
- Add sliced ingredients to cooled kale. Crumble cheese in bowl. Toss with Balsamic vinegar and olive oil. Season with salt and pepper. Can also add a dash of crushed red pepper for flair.
- Refrigerate at least two hours before serving to chill. Serve cold. Keep refrigerated.
Recipe Notes
Note: This recipe lends itself to many additions/substitutions . . . cucumber, artichoke hearts, goat cheese or Boursin, lemon juice, and/or minced fresh garlic. If refrigerated, this dish stays well for almost a week. Great veggie dish to bring to a potluck, serve a crowd, or enjoy with your family.