This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.
Ingredients:
1 bunch kale, wash, remove tough stems and chop
1/4 small head red cabbage, chopped
1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
2 medium carrots, peeled and grated
1 Tablespoon Extra Virgin Olive Oil of your choice
Salt and Pepper to taste
Method:
Combine all ingredients in large bowl and toss, set aside while you make the dressing.
Kale Dressing
Ingredients:
1 small apple, diced
2 cloves garlic, peeled
1/4 Cup Herbes de Provence Olive Oil
2 teaspoons honey
1 1/2 Tablespoons Pomegranate Balsamic
1 teaspoon curry powder
Salt and Pepper to taste
Method:
Place all dressing ingredients in a food processor. Blend until smooth.
To serve:
Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.
Serves 4