Kale and Tomato Salad

1

ABOUT THE RECIPE:

This simple-to-prepare Kale and Tomato Salad can enhance any meal with its interesting texture and pleasing taste. Paired here with juicy tomatoes, this perfect combo makes a tempting salad almost any time of year.

Makes 3 to 4 (side dish) servings

2

INGREDIENTS:

DRESSING

1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1 clove garlic, minced

SALAD
3 cups (firmly packed) destemmed and very thinly sliced kale (washed and dried)
10 grape or cherry tomatoes, halved
1/4 teaspoon sea salt (to taste)
Freshly ground black pepper (to taste)

3

INSTRUCTIONS:

Put the mustard, maple syrup, and balsamic vinegar in a a small bowl and briskly whisk to combine. Add the garlic and whisk until combined. Put the kale in a large mixing bowl. Pour the dressing over the kale and toss to coat. Using clean hands, gently "massage" the dressing into the kale (for 15 to 30-seconds) to help soften it. Leave the kale and dressing to stand at room temperature for about 15 minutes, or refrigerate for up to 2 hours.

Right before serving, fold in the tomatoes, and top with salt and pepper (to taste). Toss and serve!

Ingredients

Directions

1

ABOUT THE RECIPE:

This simple-to-prepare Kale and Tomato Salad can enhance any meal with its interesting texture and pleasing taste. Paired here with juicy tomatoes, this perfect combo makes a tempting salad almost any time of year.

Makes 3 to 4 (side dish) servings

2

INGREDIENTS:

DRESSING

1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1 clove garlic, minced

SALAD
3 cups (firmly packed) destemmed and very thinly sliced kale (washed and dried)
10 grape or cherry tomatoes, halved
1/4 teaspoon sea salt (to taste)
Freshly ground black pepper (to taste)

3

INSTRUCTIONS:

Put the mustard, maple syrup, and balsamic vinegar in a a small bowl and briskly whisk to combine. Add the garlic and whisk until combined. Put the kale in a large mixing bowl. Pour the dressing over the kale and toss to coat. Using clean hands, gently "massage" the dressing into the kale (for 15 to 30-seconds) to help soften it. Leave the kale and dressing to stand at room temperature for about 15 minutes, or refrigerate for up to 2 hours.

Right before serving, fold in the tomatoes, and top with salt and pepper (to taste). Toss and serve!

Kale and Tomato Salad
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