I love salad and have often thought about challenging myself to a “year of salads”.  A new salad every day for a year. There are so many combinations of vegetables, fruits, proteins, nuts and seeds. It wouldn’t really be that hard to mix up different combinations each day but for me what really makes a salad is the dressing. There are lazy days where I just drizzle olive oil and balsamic vinegar over my salad ingredients and call it good but some days I want a ‘wow’ dressing to bring those ingredients to life. This is one of my favorite ‘wow’ dressings and it pairs so well with the flavor of this mediterranean style kale salad.

Kristy

Ingredients:

  • 3 red peppers, roasted, skins, stems and seeds removed
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp fresh ground black pepper
  • 4 cups kale, thinly sliced
  • 1/2 medium onion, sliced in half moons
  • 1/2 cup grape or cherry tomatoes
  • 2 tbsp black olives, sliced
  • 2 tbsp pine nuts, toasted
  • 1/2 cup feta cheese, crumbled (optional - omit for a vegan salad)

Preparation:

  1. Place the peppers, oil, lemon juice, and garlic in a blender and process until smooth. Season with salt and pepper.
  2.  In a large bowl toss the kale, onion, olives and tomato together.
  3. Pour the dressing over the kale mixture and toss to coat.
  4. Serve garnished with the feta and pine nuts.

Nutritional Info:

Makes 4 servings.

Nutrients per serving: Calories: 287.5, Cal. from Fat: 210, Total Fat: 24.5g, Sat. Fat: 5g, Carbs: 20.5g, Fiber: 4g, Sugars: 7.5g, Protein: 7.5g, Sodium: 547.5mg, Chol: 0mg

Notes:

This dressing can be made ahead of time and stored in the refrigerator for up to 5 days. It is also good used as a sauce over chicken or fish. I especially like it over grilled halibut.

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