Green, leafy kale is among my secret obsessions. I must admit… it’s better than being obsessed with cream-filled donuts or four-ct. diamonds or loafing around on the couch all day. Kale is healthy and full of nutrients, and I just happen to think that it’s terrific. I love it sautéed and simply seasoned, and I especially love it when added to soups. When I spot a kale salad on a restaurant menu, where it is served raw and tossed with dressing, I don’t hesitate to order it. For me, a good kale salad is a treat indeed.
Kale is a little different than lettuce. Lettuce can be drizzled with salad dressing and it’s good to go. Kale leaves are tougher, so they need a little tender-loving care when utilized for salad. I like to cut the leaves into small pieces or shreds, and toss them with the salad dressing. Then let them marinate in the dressing for about 20 minutes before you add in the other ingredients.
This salad is dressed with a simple blackberry jam vinaigrette (sub strawberry jam if you’d like), and the add-ins are berries, crumbled crispy bacon, and feta or goat cheese.
It just so happens to turn out to be a great 4th of July barbecue recipe for a couple of reasons:
#1: It’s red, white and blue! It’s always fun to serve a festive-looking salad on the 4th, right? #2: It’s healthy too! With all of the great, not-so-light food you may be scarfing down on the 4th of July, you can feel good about eating a little bit of this to even things out. 🙂
How do you feel about kale? Are you a big fan like me… or do you still need some convincing?
Here are a few more kale salad recipes you might enjoy:
Marinated Kale Salad with Apples and Oranges by Community Table Kale Salad with Butternut Squash by Recipe Girl Chicken- Orange Kale Salad by Reluctant Entertainer Asian Kale Salad with Sesame Dressing by Heather Christo
