A great source of vitamin A, vitamin C, calcium, fiber, and antioxidants kale is my preferred green leafy vegetables when it comes to salads. Speaking from a practical standpoint (setting nutrition aside), one of my biggest reasons for using kale in salads is because it will hold up to salad dressings incredibly well over a period of days versus green leaf lettuce which can wilt quickly.
Today I’m sharing a great salad I love making in large batches so I can eat my way through it during the week. The dressing is light and flavorful infused with fresh herbs. Blended with garlic, onion, olive oil, fresh squeezed lemon juice, and a touch of Dijon mustard the vinaigrette compliments the kale without overpowering it. When you add the other ingredients to it, especially the tomatoes and grapes, the salad comes together as a satisfying meal. In my opinion the salad is even better the next day as all the flavors have come together and the kale leaves have noticeably softened. The tomatoes and grapes add a touch of sweetness to round out the acidity from the lemon juice and the punch from the garlic. If you ask me it’s the perfect balance of everything you want from a good salad. But don’t take my word for it, try it for yourself and feel free to add your favorite salad ingredients to make this one your own. Enjoy!
Recipe: Kale Salad with Herbed Vinaigrette
A light refreshing hearty kale salad full of flavor, fiber, and antioxidants. Made with a fresh herb vinaigrette, this salad is perfect for a main dish meal and keeps over several days.
- Vinaigrette Ingredients:
- ¼ cup packed fresh chopped herbs such as basil, oregano, thyme, rosemary, etc *Keep in mind some herbs like rosemary are very strong so you may want to limit the amounts of some herbs and increase the amounts of more palatable herbs like oregano, thyme, and basil.
- ¼ cup grape seed, olive, or canola oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons cider vinegar
- 2 tablespoons chopped onion
- 2 cloves garlic
- ½ teaspoon Dijon mustard
- Salad ingredients:
- 1 small bunch kale, leaves pulled off of the center stems
- One 15 ounce can white kidney beans (garbanzo beans works as a substitution), drained and rinsed
- ½ cup grape or cherry tomatoes halves
- 1 cup red grapes halves
- 2 peeled carrots, chopped
- To make the vinaigrette, blend the vinaigrette ingredients in a blender or food processor until emulsified and creamy in appearance.
- To make the salad, cut the kale leaves in small ½-inch strips. Add the kale, beans, tomatoes, grapes, and carrots to a large salad bowl.
- Toss the salad with the dressing and serve immediately.
- Any remainder salad can be saved in a sealed container and stored in the refrigerator.
- The salad will get softer with each day and should be consumed within 5 days.