Wednesday, May 2, 2012

A very nutritious salad for those who love Kale

Kale, Brussels Sprouts and Sweet Potato Salad

·      3 cups kale, washed, trimmed of thick stems, and sliced to ¼”
·      6-8 large Brussels sprouts, washed, stem removed, then sliced very thin – chiffonade style – about ¼”
·      1 small sweet potato, peeled, then sliced very thin using the slicing edge of a box grater – or - shredded/grated on coarse edge of box grater
·      1 roasted red pepper, sliced very thin
·      ½ cup coarsely chopped walnuts (optional:  toast them first)
·      ½ cup shredded red cabbage
·      ¼ cup crumbled goat or feta cheese – optional

·      1 tablespoon olive oil
·      1 tablespoon walnut oil
·      2 tablespoons aged balsamic vinegar, plus more to taste
·      ½  teaspoon sea salt, plus more to taste, freshly ground black pepper, to taste

Place the first 7 ingredients in a large box.  Toss well.  Drizzle in the next 4 ingredients and toss very well.    

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