Kale Salad

Kale is a heaty green that can sometimes be bitter and tough. When prepping kale for a salad it's best to remove the rib and massage the kale. This makes the leaves softer and easier to digest. Simply cut out the rib from leaves, chop kale to size desired, and put kale in a bowl. Add a drizzle of oil and a pinch of salt. Massage kale for 30 seconds. Bagged, washed baby kale does NOT require massaging.

Salad Ingredients

2-3 ounces fresh kale leaves, ribs removed and chopped
2 ounces feta cheese, crumbled
2.3 ounces grape tomatoes, halved
1/4 cup wheat berries
1/2 red bell pepper, diced

Dressing

2 tablespoons olive oil
1/4 cup canola oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 ounce fresh basil or 1-2 teaspoons dry basil
Salt and pepper to taste

Instructions

Rinse kale under cold water. Make sure all dirt is removed. Pat dry with a paper towel or dry in a salad spinner.
Toss all salad ingredients in a bowl.
Blend all ingredients for the salad dressing in a blender and drizzle over salad according to taste (don't add it all at once).
The salad will stay fresh in a container for several days, even with the dressing on it.