Kale Salad with Radish, Apple, Cucumber, Dried Cranberries, Dried Blueberries, Kalamata Olives, Quinoa, and Honey Dijon Vinaigrette served with Sliced Minneola Tangelo and Annie’s Bunnies Honey Wheat Pretzels
I’m sorry about all of the kale salad. I just love kale. Mmmmhhhmm I’m going to catch up on some Are You there Chelsea? and eat my dinner :]
Kale salad with Cucumber, Mini Bell Peppers, Carrot, Apple, Sliced Minneola Tangelo, Sliced Almonds, Dried Blueberries and Home Made Honey Dijon Vinaigrette
I tossed everything together then decided to top it with some sliced Minneola Tangelo and extra Dried Blueberries. YUM.
Marinated Kale & Purple Cabbage, Cucumber, Red Cherrie Tomatoes, Yellow Cherrie Tomatos, Apple, Dried Cranberries, and Pecans in a Lemon Balsamic Vinaigrette
A kale salad takes just a few more steps to prepare than your typical green salad but this tasty superfood is well worth it.
1) Tear the kale away from it’s tough stems. Discard stems and put kale in a large bowl.
2) Sprinkle with a dash of salt and massage with hands for 1-2 minutes.
3) Choose a dressing that includes vinegar or lemon to help break down the tough skin. Toss kale and let marinate in the fridge for a minimum of 30 minutes before you eat. Marinated kale keeps well for up to 3 days.
You are left with tender and delicious kale :]
A bed of mixed greens topped with purple cabbage, cucumber, cherry tomatos, dried cranberries, pecans, cilantro, green onion, and ginger soy vinaigrette.