Cashmere Apron

kale salad with currants and feta cheese

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When did kale get so popular? I don’t remember it ever being on the menu or the dinner table when I was growing up. Is it a cross breed of some sort? Did one farmer’s cabbage get planted with another farmer’s spinach (remind me to look that up!). I remember the first time I ate kale. It was on a road trip up the coast of California to San Francisco. We stopped at this cool little hipster lunch spot/coffee bar/henna salon (don’t laugh…..that’s what it was) outside of Santa Cruz, and Kale Salad was the special of the day. I’m not sure that it was love at first bite, but I did find it interesting enough to make my own version when we returned home. I can honestly say that after much experimentation, I am a kale fan and maybe even a kale fanatic!

This gorgeous plant is one of the healthiest foods on our planet and has only 33 calories per cup. It can be eaten in a variety of salads, soups, and casseroles. I love to roast this veggie and make kale chips. It’s said this super star vegetable will lower your cholesterol and is a cancer fighter when eaten on a regular basis. I am sharing this kale recipe with you because it is one of my favorites. I hope you will love this salad as much as I do. I’m off to do some research on this interesting plant and hopefully, answer my questions.  Stay tuned……..

Salad Ingredients
6 cups kale leaves, washed and chopped small
1 cup purple cabbage, shredded
1/2 cup carrots, shredded
1/4 cup currants
1/2 cup crumbled feta
1/4 cup sunflower seeds

Arrange all salad ingredients in a large bowl. Pour salad dressing on top of salad and massage dressing into the kale. This salad tastes better if it sits about 5 minutes before serving.

Salad Dressing Ingredients
1 lemon, squeezed
1/2 cup olive oil
3 Tb agave nectar
1 tsp salt
1 large shallot, minced

Combine all ingredients in a bowl; mix well.

eat-more-kale

 

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