I don't know about you, but I'm craving veggies after the holiday over-eating escapade. So, like any good Vermont citizen would do, I whipped out the kale and made this fresh, crisp salad. It's not exactly a recipe, more of an inspiration. Add in something you love, leave out what you don't; whatever you do, enjoy!
1 bunch fresh kale, chopped and washed, or one package baby kale
1/4 cup dried cranberries
1/3 cup blueberries
1/3 cup feta or goat cheese
1/4 cup slivered almonds
juice of half a lemon
drizzle of olive oil
salt and pepper to taste
Mix the kale with the lemon juice and oil. If you're using full-size kale — as opposed to the more delicate baby variety — rub the juice and oil into the leaves really well. Add in all of your toppings and sprinkle with salt and pepper. Give it a little mix. If the salad is too dry for your liking, add more oil. Serve immediately.
Easy, right? What will you add to your kale salad?
Trad Camp (folk music immersion camp) at the Summit School of Traditional Music and Culture: July 13th-17th, Montpelier, VT Kids 8-17 learn any kind of instrument they are interested in, including: Fiddle, Banjo, Guitar, Singing, Dance, Drumming and more. Camp begins at 9:00am and ends at 3:00pm each day, with…(more)