Kale Salad

I love this recipe because I can make it in the morning, and then just leave it out and snack on it all day.  It’s another “no heating up the kitchen,” quick summertime recipe.

Kale Salad

• 2 Tbsp balsamic vinegar
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 1 Tbsp olive oil
• 1/4 tsp salt
• one bunch of kale (about a half pound or so), torn or sliced into bite-sized pieces
• 2 Tbsp nuts
• 2 Tbsp cranberries or raisins
• parmesan cheese

Whisk together the balsamic vinegar, rice vinegar, honey, oil and salt in a large bowl.  Add kale, nuts, and cranberries/raisins.  Toss to coat (I find using my hands is the easiest way to thoroughly combine everything).  Let marinade for 20 minutes at room temperature, tossing occasionally.  Sprinkle with parmesan cheese.

I can’t remember where I first saw this recipe (maybe in our CSA newsletter from years past?), but the original called for “white” balsamic vinegar, and also to soak the cranberries/raisins in 5 Tbsp of vinegar overnight, then drain.  I’ve never done this, but if anyone tries it this way, let me know how it turns out.