in the kitchen

in the kitchen

Friday, September 7, 2012

Kale and Tomato Salad

A change of seasons salad. The nights are getting cooler and the days shorter. Here is a super healthy way to use fall produce. Kale is the newest "super food" or so I've been told.

Kale and Tomato Salad
2 cups torn kale, tough stems removed
1 red pepper cut in strips
1/4 cup sliced green onions
1/2 cup fresh mozzarella pearls
1 cup cherry or grape tomatoes, halved
1/4 cup chopped pistachios
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
4 tablespoons extra virgin olive oil
Layer salad ingredients in order given, reserving the pistachios. Whisk dressing ingredients together and dress salad. Allow to sit for 15 minutes or more. Top with chopped nuts and serve.

Hints: Kale will not wilt quickly with the dressing on like other greens might. Fresh mozz pearls could be replaced with diced fresh mozz, and the tomatoes could be diced Roma instead of cherry. Use fresh basil instead of the rosemary if you like. This dressing goes well on many different combinations of greens or can be used as a marinade. 

Kale apparently has loads of vitamin A and C as well as a boatload of antioxidents and fiber. Bottoms up! I know we are trying to eat healthier and I suppose you all are, too.

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