Kale Salad with Lentils and Feta

Sadly the time had come to remove the kale from my vegetable garden yesterday, the plants had run their course but I was able to get a decent harvest to enjoy for lunch.

Mix 1 teaspoon each balsamic vinegar, white wine vinegar, olive oil, toss on kale (I used about 2 cups) and refridgerate for at least 1/2 hour.

Shredded carrots

1/4 cup steamed lentils (I keep steamed lentils in my freezer so I can always scoop some as needed)

1/4 cup fat free feta cheese

Served with Mary's Gone Crackers, Caraway

The whole thing is just about 300 calories

 

 I made myself a little picnic and ate outside.  That is Tazo Zen green tea sweetened with a little stevia that I am drinking.

 

I really enjoyed sitting outside.  I spend soooooo much time at my computer.  Working, blogging, wasting vast amounts of time.  I'm usually sitting here eating my lunch!  It was nice to remove myself.  I would never have done it if I didn't go out to take pictures, so thank you blog, for forcing me to slow down and savor the moment (and my meal!)

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...