Does this salad look like spring or what?! I’m saving my soup and chili posts for rainy days. It’s just too hot and balmy here in Minneapolis to think about anything other than light food.
I’ve mentioned before about my love affair for kale. It’s so versatile and crazy good for you. My friend Dana introduced me to this kale salad last summer.
Then we had a bbq at our house last weekend, and my friend, Trycia, brought Mediterranean Kale Salad to share. I loved it so much, I ate all the leftovers topped with a chicken breast the following day. Bring this salad to a potluck. Fix it as a side dish for a backyard bbq. Or go crazy and prepare it all for yourself. It will keep for at least a day or two.
Mediterranean Kale Salad
1 bunch of curly kale (stems removed, cut up)
kalamata olives (sliced)
1 can artichoke hearts (drained and quartered)
6 oz. feta cheese
1 red pepper (or color pepper of your choice-diced)
garlic cloves (about 1 T)
1/2 red onion (chopped)
3 T olive oil
1/2 cup white wine vinegar
3 T. lemon juice
pinch of Kosher Salt and ground pepper
In a large bowl, combine kale, olives, artchoke hearts, feta cheese, red pepper, garlic, and red onion. Add the dressing on top and mix to combine. Season the salad with a pinch of salt and pepper.