Kale can stir up mixed emotions, people either love it, hate
it, or as I say - haven’t had it prepared well yet. Here is your chance to try
it in a flavorful combo with beets, carrots, pecans, cranberries and feta. I’ll
explain how to turn your kale from dry and gritty to soft and chewable in
simple steps.
4 Steps to
a Perfect Kale Salad
1. Wash your
kale.
2. Dry your
kale.
3. Add
dressing. This is the key. There are a couple ways get the most out of this. I suggest
using your hands and stirring the kale with the dressing to massage the leaves.
This takes 30 seconds. I’m not talking about getting into a romantic massage
with these greens, but do show them some love and make sure they are all moist.
(HA!) Or if you have them in a re-sealable container, give them a shake to spread
the dressing around.That usually does the trick as well. The oils will soften the kale.
4. Let sit for
15-30 minutes. Bam! This
is the secret… let your leaves marinade.
.
Back to
this salad…
Price – This
kale salad is a 2 out of 4, ringing in at under $10.
A large bag of kale is usually $1.99 and beets $1.69 both
from Trader Joes. Canned beets are fine too (and easier). I was pleasantly surprised with how large and
fresh the beets were from TJ’s - Worth giving a try.
Pecans are around $2.29 for a small bag at Giant. Cranberries
I found on sale at Aldi for around $2.50. Feta was $1.99. Lots of toppings that
can add up so you can always omit something you don’t have or to cut cost.
Ingredients
3-4 Cups Kale, cut into pieces
½ cup carrots
½ cup Beets - cooked, or pickled and chopped
¼ cup pecans
¼ cup cranberries
Feta cheese crumbles, as desired
Directions – Wash and
cut kale into small pieces. In medium to large bowl, add kale and dressing
(about half of what the recipe below makes) and stir. Massage the leaves so they
are completely covered. Add the rest of the toppings. Let sit for 15-30 minutes
for the kale to soften, then eat.
For the
Dressing:
Honey
Mustard Vinaigrette
Serving Size: Enough for 2-3 salads
½ Cup Vegetable Oil or Canola Oil
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard
2 Tablespoons Honey
Pour on the dressing and marinade. |
Add the toppings. The cranberries were omitted in the photos. |
Stir together and enjoy! |
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