Friday, February 8, 2013

A kale salad to offset a week of short rib nachos!

The Short Rib Nachos were a smash-hit for the super bowl (congratulations Ravens!) However, we had enough left over that John and I ate two more nights of mexican-themed dinners. At this point, we're feeling highly cholesterol-ed, and were relieved when Julia recommended this new kale salad recipe as a change of pace. It's dead easy, utterly delicious, and considerably better for you than chips, cheese, and beef. (Which, it should be said, are also utterly delicious.) : )

Take a gander at the recipe below, and whip one up for a quick week night dinner.

Delicious Kale Caesar-esque Salad:
Serves 4

Salad Prep:
1 bunch of kale (tuscan or whichever dark green variety you prefer)
1 bunch of rainbow carrots peeled into thin strips using a vegetable peeler
1 Portobello Mushrooms Diced
2-3 cloves of garlic (depending on preference... Julia loves it garlick-y)

1 1/2 T. of mayo
1/2 lemon 
3 + T. sherry vinegar
Grated parmesan cheese
Salt & Pepper

Break up the kale, pulling it off the stem and into small bite size pieces. This will ensure that the other veggies don't all end up at the bottom of the bowl... 

The dressing can be made up to a day ahead of time: Chop the garlic finely, and then mix all of the ingredients into one bowl. Let sit for at least 20 minutes before dressing the salad. Toss veggies, greens, and dressing together, and serve. This is a surprisingly hearty salad without a "main", but if you feel like it, you could throw on grilled chicken breast or broiled shrimp into the mix to make it even more "entree sized". 

Enjoy! Yum! 

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