After the holidays, I felt like I hadn’t eaten anything green for a month, so I decided to whip up this kale salad.
Frosty kale is still growing in the backyard! Frost makes kale taste sweeter.
Ingredients:
1 shallot, chopped
3 tablespoons white balsamic vinegar
3 tablespoons olive oil
1 clove garlic, minced
1 tablespoon Dijon mustard
2-3 tablespoons plain yogurt
1/2 cup chopped pecans, toasted
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
Begin by peeling and chopping the shallot. Add to a bowl and cover with a few tablespoons of vinegar. Add a pinch of salt and let them sit while you prepare the kale.
Meanwhile, rinse and dry the kale. Remove the stems and chop the leaves into approximately 1-inch ribbons. Add to a bowl with one tablespoon of olive oil and toss until the leaves glisten. Toast the pecans either in the oven or in a dry frying pan on the stove. Watch them carefully to prevent burning. Remove them from the heat when they become fragrant.
To the bowl with the shallots, add the olive oil, garlic, Dijon mustard, yogurt, salt, and pepper. Mix with a fork or whisk to combine.
Top the kale with dried cranberries, feta, and pecans, then toss with the dressing and dig in!
Dig In 