Baby Kale Salad
Don't know what to do with baby kale? Make this salad with any Mediterranean ingredients you have on hand. Anything goes!
Servings: 6 servings
Calories: 492kcal
Ingredients
Greek Vinaigrette:
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 492kcal | Carbohydrates: 30g | Protein: 13g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 983mg | Fiber: 4g | Sugar: 8g