November 20, 2013

Kale Salad

This is my new favorite: A Kale Salad.  I had one  at my church potluck late summer and fell in love.  It was perfect timing because I had a ton of kale growing in my backyard garden for its beauty, not because I wanted to eat it. Our neighborhood garden also had a few varieties planted and was being harvested. You can play with the ingredients a bit but I am listing the ones that I think are THE BEST to add.  My pastor's wife is the one who brought the salad to the dinner and she MASSAGES the kale leaves with coconut oil before tossing the salad.  It makes a difference.  Also, this salad is great on day number 2 and 3!  The kale leaves hold up to the dressing and does not become soggy.  Just lightly dress it if you are storing it. NOTE: If you store it, the coconut oil solidifies, so you must bring it  close to room temperature to liquify it.  You may also add a touch of warm water to the salad before tossing it.  

The Ingredients  
1/2 cup white vinegar
1/3 cup sugar or 1/4 cup honey
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon minced dry onion
1 cup vegetable oil
1 tablespoon poppyseeds 
Optional: I add 1/4cup raw coconut oil
Large bunch of kale (curley)
2 green onions, slivered
1/2 lb. radishes, thinly sliced
2-3 stalks of celery, thinly sliced
2-3 carrots,  thinly sliced
1/4 cup of red cabbage, chopped
1 cup of quartered raw Brussels sprouts
Dried cherries or cranberries.  
Fresh blueberries.
Chopped crunchy toasted sweet nuts (cashews or almonds) 
A sprinkle of white cheese, your choice. I like swiss for this salad

  1. Rip kale into bite-sized pieces.
  2. Massage with 1 Tablespoon of coconut oil.(see note above)
  3. Add salad ingredients and toss with desired amount of dressing.

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