Here's a very tasty, super simple and great looking salad featuring the uber trendy vegetable, kale:
8 oz. Harvest Sensations Kale Salad (or buy some kale, remove the stems and tear up the leaves, add some shredded carrot and cabbage)
1/4 C olive oil
1/4 C rice wine vinegar
1 T sesame Oil (or less if you prefer, I did 1 t)
2T sugar or honey
2T toasted sesame seeds
1/2 t each salt and pepper (to taste)
- Mix dressing ingredients and toss together with the kale.
- Let stand at least 30 minutes. Keep extra for 2 days or can also serve warm.
I have a funny story to accompany this recipe - friend Jill prepared this salad for her family and here's what happened (post from her Facebook feed):
"So, got a great new recipe and thought I'd jump on the kale bandwagon and make a wonderful salad for dinner - much to the horror of the boys (she has three teen/tweens). They couldn't get over the weird leaves and complained and gagged their way through dinner even though it was delicious. No sooner was the table cleared when the youngest boy pops open a can of cooked scorpions (from his 2nd grade teacher) and the others excitedly say "ooh, I want one!". All three boys proceeded to munch on the scorpions raving at how tasty they were! Guess I'm putting scorpions on their kale the next time!"
I personally would stick with the plain kale....
For more Book Club Recipes, click here: Ironwood Book Club Recipes