Tuesday, May 22

greek kale salad- recipe

This is an easy spring or Summer salad depending on veggie availability. Locally greenhouse tomatoes are just beginning to become available. If not you could always leave out and sub with oil preserved tomatoes from last summer. Here is the recipe:

Greek Kale Salad

1 bunch baby dino kale
can of chickpeas or 2 cups dried and soaked
3 baby cucumbers or zucchini
1/2 quart pint of cherry tomatoes
slivered red onion
2 twigs of oregano-leaves chopped
5 tablespoons balsamic vinegar
1/4 cup virgin olive oil
goat feta topping-optional 
salt and pepper to taste

Wash and dry kale after removing stem pieces. Add ingredients and toss well. Some of you that want to cut the vinegar can add a drop or two of honey. Refrigerate about 20 minutes before serving.







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