A year ago I would not have entertained the notion of eating raw kale. Yet since using kale as the main super green in my juices, I’ve developed a tolerance for it in dishes as a substitute for spinach. And I also like kale chips baked with garlic, herb & hot sauce infused oil. But raw?

Then one of my favorite healthy foods recipe site, Cookus Interruptus, featured a massaged kale salad – what the heck was that? I liked the other ingredients of the recipe so I tried it and it was a huge hit at dinner.

Today, I wanted a salad and the lettuce in the garden is over until spring – too many frosts took it out. But there is still plenty of green, purple and dwarf kale. So here is the salad I put together with what I had handy in the pantry.

Salad

  • Two big bunches of kale, combination of green, purple and dwarf variety, about 8 cups.
  • 2-3 dashes salt
  • ½ cup coarse chopped toasted walnuts
  • ¼ cup chopped dried cherries
  • ¼ cup shredded mozzarella cheese

Vinaigrette

  • 2 tbs extra virgin olive oil
  • 2 tsp elderberry syrup (see recipe)
  • 1 tbs balsamic vinegar

 Directions

  1. Clean the kale really well. Pull the leaves off the stems & save the stems for juicing
  2. Roll up the leaves and slice thinly (they call this chiffonade) and put in a bowl
  3. Sprinkle with salt and massage the kale with your hands, about 2 minutes, until it reduces about 1/3 to 1/2.
  4. Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes, stirring constantly to ensure even toasting, until golden brown and smell toasted. Set aside to cool.
  5. Add all salad ingredients.
  6. Put vinaigrette ingredients in a small bowl and whisk together
  7. Pour over salad, add S&P to taste and toss. Serves 4.

That’s it.

I prefer this as a side salad rather than a meal salad. It gives any meal great nutrition plus the protein and fiber helps to keep you from overindulging in other meal items.

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