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Recipe: Raw Kale Salad

If you’ve never tried it, Dinosaur Kale (aka Tuscan Kale) is a great kale to start eating.  Though I’m a big fan, I didn’t know the name until recently – actually, I didn’t even know it was a type of kale because it’s often mislabeled as cabbage (which, technically, it is).  You can find it at farmers markets and higher-end grocery stores and while it’s not any more expensive than other types of kale, it’s just not a type that’s typically stocked.  But the advantage of farmers markets is the opportunity to try heirloom and specialty varieties of produce, right?!

Dino kale has a unique texture – the leaves are narrow, long and bubbly, making it great for salads.  The salad here combines a variety of colors and textures to make it a bit more interesting.  It also has a sweeter flavor than regular kale, making it great for raw salads.

 Raw Kale Salad

Serves  4

  • 1 bunch dinosaur Kale (aka Tuscan kale) – or about 6 cups, chopped
  • 1 orange pepper, diced
  • 5-6 medium radishes, halved and thinly sliced – if you buy a bunch of radishes, use the radish greens in the salad too!
  • ¼ cup parmesan cheese
  • 3 tablespoons olive oil
  • 5 tablespoons lemon juice
  • 1 clove garlic, halved
  • Salt and pepper to taste

First make the dressing by combining the olive oil, lemon juice and garlic in a sealable container.  Season with salt and pepper, add the lid and shake vigorously.

Combine the kale with the pepper and radishes.  Remove the garlic clove from the dressing, add the dressing to the salad ingredients and toss.  Lastly, add the cheese and toss again, so the cheese clings to the dressed kale leaves.  Serve immediately.

102 calories ∣ 55 calories from fat ∣ 6 g fat ∣ 1 g saturated fat ∣ 10 g carbs ∣ 2 g fiber ∣ 4 g protein ∣ Good source of vitamins A, C, and K ∣ Manganese

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