Red, white and Green Kale Salad
4-5 medium/large leaves of purple kale finely shredded or chopped
1 can cannellini beans, well rinsed
½ large red pepper, finely chopped
1/3 large cucumber, finely chopped
a generous handful of fresh chopped herbs (oregano, basil, mint, parsley)
optional: sliced black olives, hearts of palm or artichoke hearts (rinsed)
Place above ingredients into large bowl. Mix well.
Juice of ½ fresh lemon
3-4 tablespoons good olive oil
pinch cracked red pepper
½ teaspoon good Italian Seasoning herbs
½ teaspoon minced onion and garlic (minced together)
Put dressing ingredients into screw top jar, shake vigorously. Let stand for a few minutes, shake again. Pour onto kale mixture. Toss very well and refrigerate for ½ hour. Toss again (adjust seasoning – salt & pepper if desired). Serve on cold salad plates.