Monday, May 16, 2011

Kale and Lemon Salad

Kale and Lemon Salad
I'm ready for spring food.  Are you?  I'm ready for fresh greens and strawberries and asparagus.  We're so close I can taste it!  Sadly, the Farmer's Market is still filled with kale and root vegetables.

Ah, patience.  Patience is not a virtue I possess in surplus, but what I lack in patience I make up for in creativity.  I give you Kale and Lemon Salad, loosely based on the Emerald City Salad from our local co-op.  This salad gives a hint of spring in the lemon and green onions but features winter cruciferous vegetables as the centerpiece.

Kale and Lemon Salad

Chop and dice all your ingredients as finely as you can manage!

1 bunch green kale
1 small head broccoli
2 medium carrots
1/2 cup red cabbage
1/2 red bell pepper
2 green onions

1/4 cup olive oil
1/8 cup (or less) lemon juice
1 small clove garlic
Salt and Pepper to taste

  1. Chop up kale, broccoli, carrots, cabbage, bell pepper and green onions and place in a bowl.
  2. In another small bowl, whisk together the olive oil, lemon and garlic.  Season to taste.
  3. Pour the dressing over the salad, toss, and refrigerate until ready to serve.  
This salad is even more delicious the second day!


1 comment:

  1. That looks like something I need more of... vegetables. The 30 days is going well, but one can only eat so many PB&J sandwiches before green leafies start to look like manna from heaven. Must... make.... salad....