Krista's Kale Salad

My good friend Krista gave me this recipe.  I'm a relative newcomer to the joys of eating kale, especially raw, so I was excited to try this recipe.  It is DELICIOUS!

For the salad:
-kale (mine is from my garden!)
-avocado
-radish
-sunflower seeds

For the dressing:
-juice from 1/2 lemon
-juat about equal parts Braggs Amino Acids and olive oil (you may need to use more oil and less Braggs which is very salty.)
-pepper to taste

Remove tough stems from kale if you like and cut into bite sized peices.  Toss with a good amount of dressings and then use your hands to gently knead dressing into the kale, this helps break up the toughness of the kale.  I let it sit in the fridge for two hours.  Then add the rest of the salad ingredients and more dressing if needed.  I served it salad with fresh asparagus lightly sauteed in Bragg Amino Acids and olive oil.

Yum!  Thanks Krista!

And for dessert...

7 Days, 7 Salads - Day 3 - Mango, Blueberry, Chicken Salad

I hope this isn't considered a cheat.  When I said 7 Days, 7 Salads I never promised they would all be made by me, did I?  This delicious salad was from a lovely Saturday lunch with my wonderful friend Stephanie.  We walked from her house to one of my favorite breakfast/lunch spots taking pictures along the way.  This salad is easy to recreate at home.

7 Days, 7 Salads - Day 3 - Mango, Blueberry, Chicken Salad

grilled chicken
fresh mango
blueberries
blue cheese
all on a bed of mixed greens tossed with white wine vinaigrette.

Couldn't say no to a Bellini.

7 Days, 7 Salads - Day 2 - Fiesta Salad

This was dinner for B and I while the kids spent the night at grandma's house.

7 Days, 7 Salads - Day 2 - Fiesta Salad

for the salad:
romaine lettuce, chopped
1/3 cup grilled corn (I used frozen since corn is not in season now)
1/3 cup chopped red bell pepper
1 ripe avocado
Grated cheddar cheese
ground meat or protein source of choice - I used turkey meat (see below) but have also used tempeh or beans when I am wanting a meatless meal.

for the dressing:
1 tablespoon lowfat sour cream or greek yogurt
1 tablespoon red salsa
- Mix well

for the meat:
1 package ground turkey
1/2 yellow onion
1 Tablespoon olive oil
1-2 teaspoons each cumin, chili powder, dried oregano
1/2 teaspoon cinnamon
dash of salt and cayenne pepper
- Cook onions in olive oil until they begin to turn brown and transparent.  Add meat and brown well.  Drain fat and return onions and meat to pan.  Add about 1/2 cup water and remaining ingredients.  Cover and simmer for 15 minutes or until most of the water is absorbed/evaporated.

I used half of the avo chopped on the salad and mashed the other half with lime juice, salt & pepper for a quick guacamole.

7 Days, 7 Salads - Day 1 - Pear, Prosciutto Salad

Today I am starting a new project that I have been working on for some time.  In an effort to eat healthier I have committed my family to eating more salads as dinner meals.  I almost always serve a side salad with dinner but don't make salads as a dinner meal often enough.   I do have salads for lunch but am getting bored with the plain old green salad.  For the next 7 days I will post one salad a day, either as a dinner meal or as a lunch.   I am trying to use all organic, seasonal and locally available produce.  All salads are gluten free and you can, of course, leave out the diary products and meats to make them vegan.  I will try to note substitutions.  I hope you enjoy!

7 Days, 7 Salads - Day 1 - Pear, Prosciutto Salad

This is the salad we had for dinner last night.  For my son's diary free version I left off the goat cheese and substituted the dressing for Brianna's Poppy Seed.  I had never tried crisping prosciutto before, delicious!  And the dressing is so lemony and refreshing.  This recipe is definitely a keeper. 

for the salad:
1 package prosciutto
1 head butter lettuce, washed and torn into bit sized pieces
1/4 - 1/3 cup thinnly sliced red onion
1-2 ripe pears, sliced
goat cheese
parsley to garnish

for the dressing:
juice of 1 lemon
1/2 cup greek yogurt
zest of one lemon
pepper to taste

Heat oven to 400 degrees.  Coat a baking sheet with cooking spray.  Place prosciutto slices on cookie sheet; cook until crisp 8-10 minutes.  Transfer to a plate lined with paper towel.  Whisk dressing ingredients.  Arrange torn butter lettuce, onions, pears on plates.  Top with goat cheese, crumbled crispy prosciutto and parsley.  Drizzle on desired amount of  dressing.