Kale Salad with Tomato Dressing

October 31st, 2007 | by Ingrid

PREP: 20 Minutes TOTAL: 25 Minutes

SERVES 2

Delicious hardy and calcium rich kale makes a substantial meal. The thinly sliced leaves create a palatable texture that holds up well to any dressing.

  • 4 cups kale leaves, washed, thinly sliced
    1 carrot, grated
    1 zucchini, grated

    • Preparing Kale Leaves

    1. Trim off any roots; then separate the leaves. Using a glass, plastic bowl or large basin, wash kale leaves by submerging in one part vinegar to three parts water. Swish the leaves around in the solution to get into the deep recess, and lift out, letting the sand and grit settle. Repeat and repeat again, if necessary. Then rinse well with pure cold water. Dry with a paper towel.
    2. To remove leaves from the rib stem either use a knife cutting along the stem to separate the leave or use your forefinger and thumb and strip the leave from the stem.
    3. To shred the leaves, stack leaves in a pile, roll them up, and then since thinly.



    Place kale strips in mixing bowl. Peel and grate carrots, then grate zucchini add both to kale and mix together. If you prefer you can use a food process to process the carrot and zucchini into small pieces.

    Pour 3/4 cup of tomato dressing over salad and toss to combine. Add more dressing as desired.

    Click here for TOMATO DRESSING recipe.

    ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

    Tools for This Recipe

    • Knife
    • Cutting board
    • Vegetable Peeler
    • Grater
    • Mixing bowl
    • Measuring spoons and cups


    Add your comment