This lunch post today is mine, all mine, and is one of my favorite salads. I'm not sure when kale and I became such good friends, but I just love this stuff. We are lucky enough to get a couple varieties at our farmer's market, which is really the best stuff in my opinion. Before that, though, my local deli started carrying a kale salad that included some other mixed greens, tomato, onion, raisins and edamame. Later, I got addicted to Trader Joe's kale and edamame bistro salad, but I don't get downstate often enough to feed my craving. But, I've found it's so simple to make my own. Kale is the base, of course, and the salad has to have either dried cranberries or cherries, as well as some 'meatiness' to it from almonds or edamame, but past that, throw in whatever veggies you like or have on hand. Toss with a light dressing of your choice, and you have a masterpiece! I could just about eat this for breakfast, lunch, and dinner. Sometimes I make a big batch (minus dressing) and I eat it all we have leftover salad to snack on for days. I kind of feel like I might need a kale intervention at some point. Just sayin'!
Salad of kale, shredded carrots, dried cranberries, cucumber, and slivered almonds with a red wine vinaigrette, vanilla Greek yogurt with raspberries from the garden, colby cheese, turkey sausage, and a Ghiardelli chocolate treat.
In this lunch...
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