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Friday, August 10, 2012

Kale Salad with Apples, Craisins, and Feta

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I found another raw kale salad to fall in love with, and this one didn't require me stealing pages from a magazine to make it! The key to enjoying kale raw is definitely to let it sit and marinate in a dressing first. I've heard some people "massage" the kale with their fingers to soften it, but it's just as easy to toss the kale with the oil and allow it to sit for an hour or two (even overnight!).

My sister Julia was always anti-kale, claiming that kale chips taste like burnt paper. She was, however, at least willing to eat this salad, which she called "okay". I think the apples, craisins, and feta helped! The rest of us loved every bite of this--kale and all! I'm thrilled to have a new way to enjoy kale that doesn't include turning on the oven or the stovetop!

Two Years Ago: Zucchini Pancakes

Kale Salad with Apples, Craisins, and Feta
slightly adapted from Mel's Kitchen Cafe

-1 bunch kale
-1/4 cup olive oil
-2 tbsp red wine vinegar
-1/2 tsp sugar
-1/4 cup finely diced red onion
-1/2 cup dried cranberries
-3/4 cup apple, diced
-1/3 cup toasted sunflower seeds
-1/3 cup crumbled Feta cheese

1. Cut kale leaves from stems and chop into small pieces (I just use my hands to rip it). Place kale in a large bowl. In a small bowl, whisk together olive oil, red wine vinegar, and sugar. Pour dressing over kale and use your hands to massage the dressing into the kale leaves. You want the kale leaves to be evenly coated. Place in the refrigerator for at least 1 hour to soften.
2. Just before serving, add onion, dried cranberries, sunflower seeds, and feta. Toss to combine.