SCD Recipe: Kale Salad

This was my first kale salad. I usually cook kale, but I thought I would give it a try in a salad.

3 cups chopped kale
1 cup shredded red and green cabbage
1 cup shredded carrots
2 slices turkey bacon – cooked crisp and crumbled
1/4 cup crumbled blue cheese
1/4 tsp salt
olive oil and vinegar (I typically use white wine vinegar) (to taste)

Place kale in a large bowl. Massage kale by gently rubbing it for a minute or two – too  soften it.

Toss with a little oil and vinegar – just enough to coat it a little, but not drench it.

Set aside for 15 minutes or so.

Add the rest of the ingredients to the bowl and toss. Add a little more oil and vinegar if desired.

*Optional* – top with some raisins and sliced almonds.

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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