Green Kale Chef's Salad

2-4 big, crisp leaves of the type of kale shown

~ slice lengthwise to remove center rib, then slice-chop

1-2 small purple kohlrabi - peel away tough bottom skin

~ then slice, very thin, lengthwise

2-4 pickling cucumbers - diagonally cross-sectioned

4 sm tomatoes - different varieties - quartered-sliced

½ Vidalia onion - sliced

½ can of beans - drained-rinsed

*2 slices deli ham or turkey - sliced-chopped

*1oz Swiss cheese - cubed

Combine all ingredients, *Omit ham if you are Vegetarian – ham and cheese if you only eat a Vegan diet, for a Green Kale Tossed Salad. Kale used to only be used as a pretty garnish, filling space between crocks on restaurant salad bars! It's been called THE most nutritious vegetable in grocery store produce departments.

Since I'm not a big fan of high-carb, traditional breakfast-food, a salad like this is a great way for me to start the day. Today I drizzled this with extra-virgin olive oil, my favorite Balsamic vinegar and seasoned with fresh black pepper and a little Coarse Grey Celtic Sea salt. Makes 4 side salads or 1 giant salad for a hungry, vegetable-lover. :o) . . . Lin