When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.
Monday, September 10, 2012
Kale salad (v 2.0)
Kale Salad with Apples and Carrots
For the salad:
1 bunch of kale, washed and shredded (*if you buy an absolutely enormous bunch of kale like I did, you may not want to use the whole thing!)
1 large carrot, peeled and grated
1 stalk of celery, thinly sliced
1 apple, cored and diced
1/2 cup raw walnuts, coarsely chopped and lightly toasted
For the dressing:
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 tsp raw honey
1 tsp dijon mustard
1 clove of garlic, crushed
1 tbsp finely chopped fresh parsley
sea salt and pepper, to taste
Add the shredded kale, grated carrot, sliced celery, and diced apples to a salad bowl. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the salad and toss gently until all of the greens, veggies, and fruit are coated. Sprinkle the toasted walnuts over the top of the salad and serve.
If you prefer your kale leaves to be a little softer, you can make this salad an hour ahead of when you plan to eat it and let it stand in the fridge. Leave out the walnuts when you first make the salad, though, and sprinkle them on top just before serving.
This salad is a simply perfect way to enjoy the many health benefits of kale. Our guinea pig doesn't need any coaxing to gobble up her greens; hopefully this salad will encourage your family to do the same!