Home Cookin': Kale Salad | Kids VT | Seven Days | Vermont's Independent Voice

Home Cookin': Kale Salad

Home Cookin'

By

1389036269-kalesalad.jpg

I don't know about you, but I'm craving veggies after the holiday over-eating escapade. So, like any good Vermont citizen would do, I whipped out the kale and made this fresh, crisp salad. It's not exactly a recipe, more of an inspiration. Add in something you love, leave out what you don't; whatever you do, enjoy!

kalesalad.jpg

Ingredients:

1 bunch fresh kale, chopped and washed, or one package baby kale
1/4 cup dried cranberries
1/3 cup blueberries
1/3 cup feta or goat cheese
1/4 cup slivered almonds
juice of half a lemon
drizzle of olive oil
salt and pepper to taste

Mix the kale with the lemon juice and oil. If you're using full-size kale — as opposed to the more delicate baby variety — rub the juice and oil into the leaves really well. Add in all of your toppings and sprinkle with salt and pepper. Give it a little mix. If the salad is too dry for your liking, add more oil. Serve immediately.

Easy, right? What will you add to your kale salad?


This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

Speaking of...

Tags

Comments

Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.