Plum Good Kale Salad with Parmesan and Oranges

I thought I was being cute with the name, but found I'd used "Plum Good" in a title back in 2011. Great minds think alike, even if it's your own, just a couple years apart! Salad was quick and easy. Good flavors. Yum!

Mix ingredients together for a tossed salad:

1.25 cups Kale, ripped to bite size pieces
1 plum, medium size, diced up
2 clementine oranges, segmented
2 Tbsp Fig Balsamic Dressing (Cindy's Kitchen/Whole Foods) 
1 Tbsp chopped up nuts (from a toasted mix of walnut and pistachios that I made and had some on hand)
2 tbsp Parmesan cheese, shredded. (It seemed to be about 2 Tbsp, but didn't really measure it)

Serve and enjoy!

Rated a 4.7 on the Kale Scale.
 

Sweet, Sour and Spicy Tofu - variation

Originally use this recipe c2012.  I made it again, with a few variations shown here. Originally designed to serve with rice, but I chose to serve it on a bed of quinoa and steamed kale.  The recipe here serves 4. The nutrition analysis is for 1 serving including the quinoa and bed of 1.25 cups of steamed kale.

Prep - Tofu
Drain 14 oz brick of tofu.
Cut into cubes.

Prep - Quinoa
Rinse 1/2 cup quinoa
Cook per instructions until fluffy

Saute until browned - about 10-15 minutes; stir occasionally. Put in a bowl and set aside when done.
1 Tbsp olive oil
Cubes of tofu.


Saute
1 Onion, chopped

Add and continue saute, stir this up and mix in the spices
3 garlic cloves, minced or canned
1 tsp ginger root, minced or canned1/3 cup  dried apricots, chopped small
3 dates, chopped up
2 tsp curry powder

Return Tofu and mix up with the spices and onion.
Add and simmer until liquid is absorbed - about 15 minutes or so
1 1/2 cups  water

2 Tbps  balsamic vinegar

Serve on bed of quinoa and 1.25 cups steamed kale.

Rated a 4.75 on Kale Scale.