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?
A unique summer camp for boys ages 10-14 in the heart of the Green Mountains. At Night Eagle, we live in tipis and do things that boys did hundreds of years ago - learn survival skills (fire making with flint & steel or bow drills, plant identification, tracking, camouflage), create…(more)