Fresh Corn Kale Salad with Figs

Had a couple things on hand which prompted this salad.

Cook an ear of corn 

I used the microwave - 4 minutes
Cut the kernels off the cob, and mix with 2 tsp of butter and 1/2 tsp of black pepper.

Mix ingredients, toss, layer - whatever - to make salad

1+ cup Kale, ripped to bite size pieces
10 tomatoes, grape size, halved
Prepared kernels from the corn
2 figs, peeled, and sliced
2 Tbsp Fig Balsamic Dressing (Cindy's Kitchen for Whole Foods)

Serve and enjoy!


Rated a 4.65 on the Kale Scale.

Watermelon Kale Salad with Grapes and Cheese

A salad for summer - deeelicious!

Layer, toss or mix as desired

1.5 cups of Kale
30 grapes, halved
25 watermelon balls
1.5 oz of sharp white cheddar cheese, diced (Tillamook)

Drizzle with

4 tsp of Tangerine Vinaigrette  Dressing (Cindy's Kitchen for Whole Foods)



Rated a 4.75 on the Kale Scale.

Four Ingredients Salad

How much simpler can it get?  This quick salad was nicely done, very tasty!

Mix, layer, toss

1+ cup kale, ripped to bite size pieces
1 pear, cored, chopped up
1 tsp or so of dukkah
2 tbsp. Fig Balsamic Dressing

Yum!

Rated a 4.65 on the Kale Scale.

Kale with Olives and Dates in Sauce

The half and half is still good, so why waste it? That was the initial thought about what to do with the kale tonight. Thus the following mixture. It was good. Might have been better had I steamed the kale and served the concoction on top, but instead, I put the kale in the saute and wilted it that way. But, still it was good, edible, and tasty.

First of all, packing a cup of kale. This is what it looks like to rip up 3 huge leaves for a cup - and packing it like you would pack brown sugar. Actually measures out to about 1.15 to 1.25 cups, but if you squish and take out the air, it's a stout cup of kale.  For nutrition count, I usually factor it as 1.15 cups.

Tonight, the kale was served as a side dish to baked salmon.

Saute:
2 tsp olive oil
1/4 cup onion, chopped
1 tsp garlic, minced
1/2 tsp pepper, ground
1/4 tsp ras el hanout spice mix

Add and continue saute:
8 grape tomatoes, halved
7 green pitted olives, halved (castleverano)
3 dates, pitted and chopped up

Stir in, lower heat, simmer:
1 oz half and half, mixed with next item
2 Tbsp Fig Balsamic Dressing

While that simmers, rip up into bite size pieces:
1+ cups kale (ie 1 packed cup)

Add the kale, cover and continue to simmer for 2-5 minutes
Uncover, mix up and serve.


Rated a 4.5 on the Kale Scale.

GROCK Salad

1 C Kale, 2-3 leaves, ripped to bite size
1/4 c savoy cabbage, grated
2 radishes, big, sliced
1 orange, clementine, peeled and cut up
10-15 grapes, sliced in half
2-3 T almonds toasted
2-3 t. oil and baslamic dressing (Safeway Select Olive Oil & Balsamic Vinegar Dressing) The only dressing on the market with no sugar, and no fake sweeteners.

- Toast the almonds in fry pan, dry.
- Shred cabbage.
- Put Kale and cabbage together in a bowl, mix up
- Add the radishes, orange, grapes.
- Serve and top with almonds and the dressing.

The grapes and orange were not enough to overcome the cabbage and kale. Thus I rated this lower on the Kale Scale.

Rated 3.5 on Kale Scale.