Colorful Kale Salad

This simple favorite works with any type of kale and features a mix of fruits and vegetables, along with a tangy dressing, for a great balance of colors and flavors.

Ingredients:

2 bunches kale, stems removed

1 apple, cored and diced

1 bell pepper (red, yellow or orange), cored and diced

½ lb. radishes (about 1 bunch), trimmed and thinly sliced

½ red onion, peeled and minced

¼ cup extra virgin olive oil

2 tbsp. apple cider vinegar

Pinch of salt

1 cup crumbled feta cheese

1 cup toasted sunflower seeds

1 cup dried cranberries OR currants

Equipment:

Cutting board
Knife
Large bowl
Measuring cups and spoons

Ingredients:

2 bunches kale, stems removed

1 apple, cored and diced

1 bell pepper (red, yellow or orange), cored and diced

½ lb. radishes (about 1 bunch), trimmed and thinly sliced

½ red onion, peeled and minced

¼ cup extra virgin olive oil

2 tbsp. apple cider vinegar

Pinch of salt

1 cup crumbled feta cheese

1 cup toasted sunflower seeds

1 cup dried cranberries OR currants

Equipment:

Cutting board
Knife
Large bowl
Measuring cups and spoons

Directions:

  1. Wash and prepare the fresh ingredients by removing stems, coring, dicing, trimming, slicing, peeling, and mincing them as noted in the ingredients list.
  2. Stack a few kale leaves at a time on top of one another, roll into a cylinder and then cut into strips and put in a large bowl.
  3. Add the olive oil, vinegar, and salt to the sliced kale. Using your hands, work the dressing into the kale for about 2 minutes. The more you massage them, the more tender the leaves become. Small, young kale is more tender and will need less massaging.
  4. Add the apple, bell pepper, radishes, red onion, feta, sunflower seeds, and cranberries. Toss together and enjoy!