Kale is one of those vegetables you either love or hate. It’s something we all love in my household, and eat a few times a week, either sautéed, raw or in a smoothie. We also enjoy growing it in our garden. I love being able to step off our patio and clip kale for dinner, knowing where it came from is a bonus. Before we started gardening, kale was something that I would grow inside the house in pots. There was nothing to it! The cooler the weather, the sweeter the kale. So, the warmer it is the more bitter kale will become, that’s when it is good to sautéed it.
One day Kevin came home with a bowl of kale salad from the cafeteria at work. It was delicious! As we were eating it, we were picking out the ingredients so we could make it ourselves. It took a few tries to get it just right. We never knew that finding the right dressing was going to be such a big deal. But once we figured out the dressing, we can now say we it’s perfected.
1 bunch kale, washed and stems removed
1/4 cup sunflower seeds
1 cup dried cranberries
1/2 cup pecans, chopped
2 cup strawberries, sliced
2 large carrots, shredded
1/2 cup raspberry walnut vinaigrette dressing
In a large bowl, tear kale into small bitesize pieces, removing center stem. Next using a grater (or food processor) shred the carrots and add to the kale. Then add the sunflower seeds, cranberries, pecans and strawberries. Lastly, add dressing and mix well. Cover and place in the refrigerator for at least an hour before serving. Enjoy!