Kale is a little different than lettuce. Lettuce can be drizzled with salad dressing and it’s good to go. Kale leaves are tougher, so they need a little tender-loving care when utilized for salad. I like to cut the leaves into small pieces or shreds, and toss them with the salad dressing. Then let them marinate in the dressing for about 20 minutes before you add in the other ingredients.
Yield: 4 servings
Prep Time: 10 min + marinating time
ingredients:
Vinaigrette:
1 tablespoon red wine vinegar
1 tablespoon whole grain Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon seedless blackberry jam
Salad:
5 to 6 cups chopped kale, ribs removed and just leaves chopped or cut into shreds)
3 to 5 slices of bacon (depending on your bacon craving), cooked and crumbled
One handful of raspberries or chopped strawberries (about 2/3 cup)
One handful of blackberries or blueberries (about 2/3 cup)
1/3 cup crumbled feta or goat cheese
directions:
1. Whisk together the vinaigrette ingredients in a small bowl.
2. Place the kale in a large bowl. Drizzle the vinaigrette on top and toss it well. Let the kale marinate in the vinaigrette for about 20 minutes (tossing again once in a while to redistribute the dressing).
3. Add the remaining ingredients, toss again, and serve.
Recipe and photo from Recipe Girl