Hello from Kansas City!!! I’m here for the weekend for a conference to improve my nutrition counseling skills. My good friend Kathryn and I decided to do this conference a few months back and we are both excited to expand our knowledge in this field considering we both counsel patients on a daily basis.
I have not also been a huge fan of kale, however ever since last March when Andy and I were in Florida visiting my cousin Samantha, she recommended this restaurant called Dada where they had this Kale Caesar Salad that was outstanding and then when Ben made a kale salad at our cooking class and that was REALLY good, I decided I needed to branch out and give kale a try on my own.
Not to mention, kale has SO many nutrient benefits:
1) Filled with powerful antioxidants
2) High in fiber and low in calories and fat
3) High in Iron, Vitamin K, A, C, and Calcium
1 bunch of kale, chopped or thinly sliced
1/4 cup golden raisins
4 rosemary and sea salt crackers, crumbled
1 clove of garlic, minced
Pepper, season to taste
Place all ingredients in a bowl and toss together.
Note: this can be set to the side for at least another 2-3 additional salads.
- 1 tablespoon Dijon mustard
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon fresh ground black pepper
- 1/2 cup olive oil
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Add vinaigrette to kale salad and toss until well coated. Season with pepper to your liking.
Have you ever tried kale?
Food Giveaway: I have used these rosemary and sea salt crackers in a variety of salads before and thought I would give one package away to a lucky winner since they can only be found in a local grocery store in St. Louis. Tell me what is your favorite ingredient is to add to salads and leave your name and email address in case you are the lucky winner on Monday!
From my kitchen to yours, enjoy! ❤