Simple Kale Salad

So…kale.  Loved by few, hated by many.   It’s one of those health foods that we choke down because it’s “good for us.”  Now, I’m one of those weird people who actually likes kale, but I realize that many people need alittle (or alot) of something extra to make it palatable.  A good friend of mine introduced me to this recipe and it’s my new favorite quick fix for a dinner side salad.

The real star of this salad is the walnut dressing you toss it in.  It’s quick and delicious and adds a nutty balance to the kale.   Give a couple of ingredients a quick whirl in a blender and its done.

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While you could stop with the walnut dressing, the salad is really enhanced my a small drizzle of balsamic glaze.  It adds just the right amount of sweetness to make this salad even more delicious.  Try this salad and you may just change your mind about kale.

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Simple Kale Salad

Ingredients

1 bunch of kale, washed and chopped

1 c walnuts

3 cloves garlic

1 tbsp tamari

1/4- 1/2 c water

store bought or homemade balsamic glaze

Directions:

Combine walnuts, garlic and tamari and add 1/4 c water.  Blend with a hand blender or machine blender until smooth.  If desired, add more water for a thinner texture.  Toss with the kale and serve with a drizzle of balsamic glaze.

Greek Summer Salad

There is something about summer that makes me crave salads.  We like to eat outside in the summer so a salad is the perfect cool accompaniment to the warm weather.   So, when I found the recipe for this salad over at Smitten Kitchen, I knew I had to try it.  I made a couple of changes and added a few things to make it more of a complete meal and it was awesome!  The hubs even gave me the thumbs up without me fishing for compliments.

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I really love the vibrant colors in this salad and the feta cheese adds just the right amount of tang and creaminess.  The best part of this salad is that it can be made to accommodate a variety of dietary restrictions by simply adjusting or omitting ingredients.

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Greek Summer Salad with Grilled Chicken (serves 2)

Ingredients:

Chicken

2 boneless skinless chicken breasts

1 lemon juiced

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp dried thyme

salt and pepper to taste

Salad

1 english cucumber, diced

1/2 red onion thinly sliced

1/2 pint grape tomatoes, halved

1/4 c kalamata olives, pitted and halved

5 mini bell peppers, sliced

6-7 asparagus spears

1-2 oz Feta cheese (I used the kind seasoned with Mediterranean herbs)

1/2 cup hummus of your choice

Juice of 1/2 lemon

3 tblsp olive oil

salt and pepper to taste

Directions:

   For the chicken, combine all ingredients in a shallow dish or plastic bag and allow to marinate at least 2 hours before serving.  Preheat grill to high and cook chicken for about 10 minutes per side, depending on the size of the breast.

While chicken is cooking, toss the asparagus spears in 1 Tblsp of olive oil.  Place on the grill and cook for about 10 min, rotating at least once.

Combine remaining vegetables in a large bowl.  In a small bowl, wisk together lemon, olive oil and salt and pepper.  Pour over the vegetables and toss to coat.  Once finished, slice the asparagus spears and add them to the salad.

To serve, place 1/4 c hummus on each plate and spoon the vegetables over the top.  Sprinkle as much feta cheese as you would like on the vegetables.  Slice the chicken breast and serve on the side.