January 31, 2013 by Cory Bellamy
Kale has come into the world spotlight within the last few years. Kale is to Iceberg lettuce as Netflix is to Blockbuster. Kale is used in smoothies, salads, juices, and entrees. It’s nutrient to calorie ratio is out of this world; it’s especially high in Vitamin K, Vitamin A, and Vitamin C. Green kale is the most well known variety of kale, but there is also red kale and dino kale. This recipe uses the latter of the three, dino kale (also known as black kale, lacinato kale, and tuscan kale).
- 3-4 leaves of Dino Kale
- 1 handful of seedless red grapes
- 1 handful of rinsed walnut pieces
- alfalfa sprouts
- herb dressing/vinaigrette, or other dressing of your choice
- Tear kale into small bite size pieces. Rinse well.
- Slice grapes in half.
- Combine all veggies in a medium sized bowl.
- Toss with desired amount of dressing.
I’ve been a basic salad man for a long time. I’d limit my salads to ranch dressing and lettuce, tomatoes, carrots, and broccoli. So this was testing the waters of my salad likes, and it was a success! The grapes add a sweet accent to the sharp taste of the dino kale, and the herb dressing added a earthy compliment to the greens.
Thanks for reading!