Goodness gracious! So much time has gone bye since I have posted a new recipe, or posted anything for that matter. Life took an unexpected turn here at the Hyatt House! We had a bit of a flood a few months ago when my dishwasher decided to share it’s water with my home. There has been water, saw dust, drywall dust, lumber, tools, paint, tile and flooring everywhere for months! We are nearing the end of this massive home project and I am taking a break today to share a new recipe with you! I will eventually put together a blog post of our home reno too! Being the daughter of reno master, I had to add taking out a wall here and there to the project as well! A girl’s gotta do what a girl’s gotta do!
During all the demo and rebuilding around here it was a bit difficult to put food together at times! I turned to the simplest meals in order to keep us on track with healthy eating. This kale salad has been served in this home at least a dozen time….no exaggerating here folks…at least a dozen! I even made it to go with our steak dinner yesterday for Fathers Day..and we ate it again today after I took these pictures…and we all still L.O.V.E. this salad!
One of our dear friends makes this his request every time we eat together…and I send him a to-go package so he can have it at home!
It’s just that good. Really!
Let’s talk kale!
Unless you have been hiding under a rock clutching your Twinkie, you have heard of the health benefits of eating kale. Touted far and wide as a super food, this dark leafy green packs a nutritious punch! Kale can be a bit bitter unless you work with it. So, let’s learn how to work with it!
First off, you will want to wash your kale and then remove the leaves from the ribs. The rib of the kale is the most bitter part.
Get ready to reach those hands of yours into your bowl of kale leaves and break them down a little. I find my salads taste the best when I pour the dressing over the leaves and them get my hands in there and work it all in.
This dressing is made of simple ingredients that you probably already have in your kitchen right now. I love using extra virgin olive oil along with apple cider vinegar along with a variety of spices to create several different dressings. For this particular salad, I used salt, garlic, mustard and maple syrup. YUM!
Adding fresh berries to any salad makes the salad go from drab to fab..am I right?!!! Raspberries, and blueberries are amazing this time of year. My girls gobble them up in an instant!
Pecans and raisins give an added texture and unexpected flavor combo as well. Who wants to eat a boring salad anyway? Not me!!!
Go ahead…make this salad for yourself…your family…your friends…make it every chance you get…cause it’s just that good!
- 1 large bunch of organic kale
- 1 cup blueberries
- 1 cup raspberries
- ¼ cup chopped pecans
- ¼ cup raisins
- For the dressing -
- ½ cup extra virgin olive oil
- 1T apple cider vinegar
- 2T maple syrup
- 1T mustard
- ½t sea salt
- ¼t garlic powder
- Start with rinsed, dry kale. Remove the kale leaves from the ribs and place the leaves in a large mixing bowl. In a small bowl mix together the olive oil, apple cider vinegar, maple syrup, mustard, salt and garlic powder to make a dressing. Pour the dressing over the kale leaves and mix well using your hands to break the leaves down a little bit. Toss in the berries, raisins and pecans. Serve right away! Enjoy!