Sunday, February 13, 2011

Family Recipe: Dawn's Kale and Blueberry Salad

I bought a bunch of kale the other day with the intention of making another dish, but after reading that original recipe and realizing I needed 3 hours to make it, the kale never made it out of the fridge. So, with my mom visiting this weekend, she suggested we make a salad that my cousin Dawn (the winner of the January giveaway) shared with her. I've been hearing about this salad since last summer, and now I know why!

Kale and Blueberry Salad

1 bunch kale, cleaned and chopped
3 tablespoons olive oil
2 tablespoons slivered almonds
3 tablespoons balsamic vinegar
1 cup blueberries
1 cup chopped cherry tomatoes
Salt and pepper to taste
1 clove garlic, whole

Chop the kale into bite size pieces and put into a metal mixing bowl.

In a small frying pan, heat the olive oil over medium heat. Add the almonds and roast until fragrant. Pour the almonds and hot oil over the kale and mix well to coat the kale with oil. Let the oil cool enough so that you can massage the kale with your hands. Pour the balsamic vinegar over the kale. Add the blueberries and tomatoes. Sprinkle with salt and pepper, mix, and transfer to the serving bowl.

My new secret is to rub the serving bowl with a clove of garlic. This will infuse the salad with just enough garlic.

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