Kale and Blueberry Salad

This Kale salad is a snap to make, is a substantial and hearty winter salad and a great alternative to other heavy sides.

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I think I used to be a kale hater. A few months back we had some work function and they made a salad similar to the one I have here. I loved it so much I knew I had to duplicate it.  I had no idea it would taste so delicious! It looked so unpretentious and kind of plain. Sometimes plain is good. The fruit and the kale all kind of work togeter in harmony in some cosmic salad kind of way.

The original recipe called for cranberries, but at the time I could not find them.  So I substituted raisins. If you can find the dried cranberries I would use those. It also has nuts. Almonds are a good choice, but any nut will do. I just prefer almonds.

Oh and one more thing, this salad can last for days. No lie! I used a rasperry vinegarette and the Kale is as crisp as the first day as it is on the third. Although mine never last past the second day, I am not sure when the kale starts to wilt. Mine is usually eaten with in a day or two so I do not have to worry about that. Unlike some salads that start to wilt an hour or so after you dress them, this does not. That is how hearty kale is.

I can no longer say I am a kale snob. I found at least one dish I can enjoy.

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Kale Salad

Ingredients:

Kale (one bag)
shredded carrots (one small bag)
2 cups blueberries
1/2 cup slivered almonds
1/2 cup golden raisins or dried cranberries
2 cups Raspberry vinegarette

Directions:

Put Kale and carrots in a large bowl. Add Vinegarette and place in the fridge overnight. When ready to serve toss salad and add blueberries, almonds and cranberries.
Note: Because the Kale is so hearty this salad can be dressed for several days before serving.

Peace be with you,

Veronica