Until recently I’ve never been a huge fan of kale. It is tough and chewy and tasteless, or so I thought. Turns out, I was just preparing it incorrectly. A few weeks ago I went out to lunch with my mom in Boulder and was quickly inspired by this restaurants kale creations. We split one of their kale salads and I fell in love and decided to give kale another try. So for the past few weeks, kale salad has made its appearance in our household several times a week. We have it for dinner one night then I devour what’s left of it for lunch the next day. Here is what’s in our kale salads I make at home. Enjoy!
1 bunch kale
1 bag of frozen edamame
1 box of cherry tomatoes
about 1/4-1/2 c. walnuts
about 1/2 c. feta cheese
about a 1/2 c. craisons
1/2 a red onion cut super thin then soaked in a balsamic/red raspberry walnut dressing mixture
Cut up the kale and wash it in a salad washer. Wash it under warm water and massage the kale so it’s not as tough. This can be done by wringing out the kale several times during the washing process. Place the kale in a large bowl and add all of the above ingredients until you come to the onions. Let the onions soak for at least an hour (preferably overnight). When the onions are done soaking, wring those out and place them on top of the salad. These onions are used as the dressing so depending on how dressed you like your salads you can either save the extra mixture they were soaking on and serve it on the side or you can drizzle it right onto the salad. I tend to think that there is enough dressing left on the onions to give the salad a nice flavor and just keep the mixture on the side.