Kale Summer Salad Recipe

By Jagster
Difficulty: Easy | Total Time: 5 minutes | Active Time: | Makes: 5 one cup servings

To be honest, I’m not a veggie person. I have to try real hard to work them into my diet. If I had my way, there would be two food groups. Meat and bread. But, recently I’ve found a veggie that I can’t live without. How on earth did I get through the first four decades of my life without discovering kale? I used to think of this as a slimy bitter green. I’d pass over it on menus, skip by it in the salad bar. And never consider it in the produce section. Then I tried kale salad and become a kale groupy.

This salad not only tastes great and is good for you, it gets better everyday. It doesn’t get soggy like a traditional lettuce salad. Make it on Monday and its still crisp and flavorful on Thursday. What more can a working girl want?

  • five cups chopped kale
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh lemon juice
  • 1/4 cup crumbled feta chees
  • 1/4 cup toasted pine nuts
  • 1/4 cup dried cherries
  • salt and pepper to taste
  • salt and pepper to taste
  • salt and pepper to taste
  1. Wash and chop kale leaves into bit size pieces. Use salad spinner to dry.
  2. Mix lemon juice, olive oil, and salt and pepper to taste.
  3. Toss dressing with kale
  4. Add cherries, pine nuts, and feta and toss until mixed

Member recipes are not tested by the CHOW food team.