Today is Sunday. . .
This is the kale I bought at the Duluth Farmer's Market on Wednesday! I've recut the ends a couple times and given it new, cold water in a 'vase' but I have to say, I'm so impressed with the cleanliness and quality of the vegetables I've bought there. In times past, this kale would be browning and wilting a couple days after I bought it. This is still fresh and amazing. Worthy of a fine, creative recipe! And I still have a half a bunch left to create a Chicken Corn Potato Chowder with Kale in the next couple days. . .Stay tuned!
I pulled the leaves off the stem of the kale, discarded the stems, then finely sliced the leaves and washed in my salad spinner. Next I sprinkled them well with salt and massaged it into the leaf strips, supposedly breaking down the fibers a bit. I rinsed that well, getting off all the salt. Put the washed, rinsed, salted, massaged, rinsed and spun-dry kale in a large bowl.
To that add:
2 med. carrots - scrubbed and grated
1 lg. red beet - scrubbed and grated
⅔c chopped walnuts - chopped finer than shown
1-2 lg. cloves fresh garlic - finely minced
½ med.-lg. purple onion - sliced thin
3-4oz. Mizkan Sesame Dressing
Toss this all together. The other dressing shown was not used. The 3-4oz. of Sesame Dressing was all that was needed for a great, light dressing for this whole big bowl. I scooped out a smaller bowl of this and added feta cheese, a little fresh ground garlic sea salt and black pepper. . .Oh, this is sooo good!! Also one of the healthiest salad options ever! This will keep, covered in the 'fridge, for several days. Just toss and serve. . . Lin
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