Overnight Kale Salad
This is a tasty and healthy way to eat your Christmas Colors year round! I found this recipe here and adapted it a bit to suit my tastes. For those of us watching our sodium intake…The salt in the original recipe is not missed at all if you leave it out. Pecorino Romano is a salty cheese so go lightly if you include it.The dressing is a very tasty and light complement to the earthy greens so if you are watching your salt intake this recipe is delicious even without the salty add-ons.The pomegranate arils are a bonus burst of flavor and vitamins and the toasted nuts provide a great crunch and add a bit of protein and healthy fat. Bon Apetit!!
Overnight Kale Salad
Ingredients
- 3 TBSP Champagne or other white wine vinegar
- 2 TBSP shallots finely minced
- 1 TBSP honey
- 1 TBSP olive oil extra virgin
- 1/8 tsp black pepper
- 2 bunches (about 1 lb) Dinosaur or curly kale center ribs and stems removed, leaves torn into small pieces
- 1/3 cup Pomegranate arils (seeds)
- 1/4 cup Pecorino Romano Cheese grated (optional, high in sodium)
- 2 TBS Walnuts or Pistachios toasted
Servings: servings
Instructions
- Whisk together vinegar, shallot, honey, olive oil and pepper.
- Toss kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its volume.)
- Transfer kale to a lidded container or Ziploc bag and refrigerate overnight. To serve, divide kale among plates and top with pomegranate seeds, grated cheese, and walnuts or pistachios.
Recipe Notes
Adapted from: RodalesOrganicLife.com
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