July 30, 2018Target Healthy Eating
6 cups kale, sliced or pulled into bite size, tough stems removed
2 cloves garlic, sliced or chopped
1/2 cup pine nuts, toasted
1/2 cup sunflower seeds, toasted
2 eggs (hard boil, then use whites only, chopped)
2 Tablespoons extra virgin olive oil
1 large onion, well chopped
1 and 1/2 cups mushrooms, sliced or chopped
2 Tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 Tablespoon artificial bacon (optional)
1 pinch black pepper
1 pinch salt
3/4 cup dried cranberries
1/2 cup fresh pomegranate arils
1. Get out the bowl you will serve the salad in.
2. Do all of your chopping, grinding, slicing first.
3. Wash kale three times. Drain three times. Pat dry with paper towel before slicing. Kale grows in sandy soil and has tiny bits of grit on the leaves. Terrible to serve a beautiful salad, only to feel your teeth crunch down on even one grain of sand.
4. Pull the leaves off the stems (throw stems away) into bite size pieces, but not too small and put leaves into salad serving bowl.
5. Put the chopped egg whites into the salad bowl and toss with kale.
6. Get out a skillet. You're going to make a warm dressing now, over medium heat. Add the olive oil, onion, garlic, stir for 2 minutes.
7. Add the sliced or chopped mushrooms, combine all ingredients and cook while stirring for another 2 minutes, or until mushrooms have softened.
8. Remove skillet from heat and let it cool down. While dressing is cooling, add the mustard, 1 pinch of black pepper, artificial bacon if using, and mix it in well. Let dressing cool more, before you add the vinegar. Another option is to serve the salad with warm dressing and it will be equally delicious.
9. Toss the salad well so that all surfaces of the kale are covered with the dressing.
10. Sprinkle over top of salad the dried cranberries and arils and bring to the table a delicious and beautiful salad. At the table, give one last toss so that the cranberries and arils get tossed with everything else.
Have a great August everyone!