Red, White and Blue Kale Salad
Ingredients
- 1 bunch kale
- ¾ teaspoon coarse kosher salt or sea salt
- ½ cup craisins
- ¾ cup blueberries (fresh or frozen)
- ⅓ cup sunflower seeds
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon sugar
- ⅓ cup crumbled Feta cheese
Instructions
- Wash the kale and pat it dry. Remove the fibrous kale stems. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.
- Place the kale ribbons in a large mixing bowl. Add the salt and massage it into the kale with your hands for 3-4 minutes. The kale will turn a darker green and the texture will begin to soften.
- Add in the craisins, blueberries, and sunflower seeds. In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss. Sprinkle feta cheese over the top and serve.
- (To prepare in advance: store the prepared kale separately from the other ingredients, in the refrigerator. Then right before serving toss together.)
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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