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?
- 1Wash and chop kale leaves into bit size pieces. Use salad spinner to dry.
- 2Mix lemon juice, olive oil, and salt and pepper to taste.
- 3Toss dressing with kale
- 4Add cherries, pine nuts, and feta and toss until mixed
Member recipes are not tested by the CHOW food team.