For those of us who think we don’t like kale, think again. You’ll like this festive kale salad. You get to decide what to add to the kale, and once it’s put together, you’ll be coming back for more.
My daughter-in-law Rae puts this festive kale salad together often, and it’s always a treat. There’s no real rhyme or reason on how to do this or what to add, but there’s one important part. Do this important part, and you’ll have it made.
After the kale is clean, rub olive oil(with sea salt) onto each kale leaf, using your fingers. It needs to be enough to brighten the kale, but not enough to leave drippings in the bowl.
Next, you add your ingredients: petite provolone cheese chunks, craisins, slivered almonds, pumpkin seeds, and shredded parmesan cheese. Add more or less of each ingredient, depending on your taste preferences and how it looks. Mix it together and serve.
Festive and tasty
Rae served this kale salad the other evening at our women’s Christmas dinner. One of my friends was not going to take some. I told her she had to try this salad. She did, and she liked it. If you know my friend, you’ll know what feat this was. She does not do kale, raw or cooked. But she liked this salad.
- 4 - 6 cups Kale
- ½ cup craisins
- ½ cup slivered almonds
- 1 cup cubed provolone cheese
- ½ cup pumpkin seeds
- ½ cup parmesan cheese (shredded) - optional
- Sea salt
- Olive Oil
- Rub each kale leaf with olive oil and sea salt.
- Use enough to have the leaves glisten but not enough to have excess in the bowl
- Add other ingredients
- Toss together
If you’re interested in learning more about kale, you can go to this link, provided to me by the Editor at Happy DIY Home.