Thursday, October 31, 2013

Kale Salad

Servings:  10 -- big enough for a BBQ!  You can divide the portions equally if you want to make less servings.  This salad keeps well overnight too!  It's actually better tasting the longer it marinates.

5-6 cups kale, washed and cut into thin strips
1/2 cup dried unsweetened cranberries
1/2 cup pine nuts
1/2 cup diced red onions
1/2 cup cherry red tomatoes
1/3 cup feta cheese

Dressing:
Juice of one lemon
2 tsp Wildtree Garlic Galore blend
1/4 cup Natural Grapeseed Oil
1/2 cup balsamic vinegar
1/2 teaspoon Ranchers Steak Rub
1/2 teaspoon California Pepper Blend

Mix kale, cranberries, tomatoes, nuts and onion in glass bowl.  In a separate bowl, mix together the dressing ingredients.  Pour dressing over kale and toss to coat evenly. Refrigerate for at least 4 hours, overnight 6 hours or more is best!  Before serving, toss in feta cheese.

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