Don’t know what to do with baby kale? Make this salad with any Mediterranean ingredients you have on hand. Anything goes!
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:6 servings 1x
Method:Some Cooking + Slicing
1/2 cup extra virgin olive oil
1 large lemon, zest and juice of (1/4 cup)
2 large garlic cloves, grated
2 tsp dried oregano
1/2 tsp thyme
1 tsp salt
Ground black pepper, to taste
Baby Kale Salad Recipe:
5 oz (1 small package) baby kale
3 cups grape tomatoes, halved lengthwise
2 cups cooked brown rice or quinoa
2 cups feta cheese, grated
1/2 cup sun-dried tomatoes, thinly sliced*
1/2 cup pine nuts, toasted**
1/2 cup basil, finely chopped
In any small glass container with a lid, combine Greek Vinaigrette Ingredients and whisk or shake well to combine (time when store-bought salad dressing bottles come in handy). Set aside.
In a large salad bowl, add Baby Kale Salad Ingredients, pour about 1/5th of the Greek dressing (later more to taste) and gently toss to mix.
Store: Refrigerate dressed salad covered for up to 2 days. Salad dressing can keep well for a few weeks. Place bottled dressing in a cup with hot water to “melt” solidified in the fridge olive oil.
*I used julienned sun dried tomatoes packed in oil. I recommend to drain and squeeze them well otherwise it will be just too much oil in a salad when combined with the dressing. **To toast pine nuts, just add them to a skillet and panfry on low heat until toasted, watching carefully and stirring occasionally. Takes about 3 minuets or so.
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