Kale Salad
Healthy, delicious, leafy green cold salad w/ many variations that keeps for 1-week.
Servings Prep Time
10cups 15minutes
Cook Time Passive Time
5minutes 2 hours
Servings Prep Time
10cups 15minutes
Cook Time Passive Time
5minutes 2 hours
Ingredients
Instructions
  1. Fill large pot with water and bring to boil on stove.
  2. 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.
  3. Cool promptly. Run under cold tap water. Drain kale well and place in large bowl.
  4. Slice olives and cherry tomatoes in half, if desired, or keep whole. Slice and derib bell pepper (or mini ones), artichokes, and purple onion.
  5. 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.
  6. 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.