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.
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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what a beautiful looking salad!