Kale Salad with Lemon Vinaigrette

I was inspired to try a Lemon Vinaigrette after having that in a salad at the Rheinlander Restaurant this week. My version, well, not as tasty as the restaurant's. But, it was a solid showing - had good flavor and structure. When I try it again, I'll probably have more fruit, add some cheese, and reduce the olive oil, and maybe add a touch of a lemon vinegar.  The dressing itself disappeared into the kale. Not messy at all. And not over powered on the flavor.

Lemon Vinaigrette - mix together; whisk or put in jar with tight lid and shake
2.5 Tbsp of olive oil
1/2 tsp yellow mustard (or your choice, but mustard)
2 Tbsp lemon juice
1/4 tsp ground pepper
1/4 tsp ras el hanout spice

Salad - toss as you wish 
1.75 cups of Kale (yes, this much. cut up with kitchen shears to make pieces smaller)
1/2 cup or about 20 pods of sugar snap peas, chopped
1 pear, chopped  (counted about 80% after cut out bruises)
1 nectarine, chopped (ditto the 80%)

Pour in the vinaigrette and mix it up.

Serve with
3 tsp of chopped, dry roasted, unsalted almonds

Rated a 4.63 on the Kale Scale

Kale with Neighborly Sugar Snap Peas

Oh boy. Brussel sprouts and asparagus - neither one my favorite. But that's what was available in the fridge. And then, a ray of sunshine, here came neighbor Ann-Marie knocking at the door to give me a bounty of sugar snap peas from their garden!  These nicely balanced out the meal - yeah!

Saute
2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped

Add and continue saute
3 asparagus spears, diced
6 cherry tomatoes, halved
6 green olives (castelvetrano), halved
1 oz white wine
1/4 tsp turmeric
1 tsp ras el hanout

Add, cover and wilt as desired
1.25 cups kale, ripped to bite size
1/4 cup sugar snap peas, diced
1-2 tsp splash of balsamic vinegar


Mix up veggies. Move to edges of pan.  Add and scramble into the veggies:
1whole egg, mixed with 1 egg white, beaten
1/2 tsp black pepper

Serve with 1 tsp Worcestershire sauce


Rated a 4.67 on the Kale Scale

Vitamix #2

Drinking my kale is turning out to be pretty easy! I researched some to learn that the fiber is still all there, even though it's blended into a liquid. Today, I was trying to add more vegies to the mix. Consequently, it wasn't as green, and not as 'sweet'  as if I'd used another orange or more pineapple. But it was still good!

Put in blender and whirl:

8 oz skim milk
2 oz non-fat yogurt
10 edible pea pods
2/3 cup cut up Chiogga beet (it's striped!)
1 blood orange, peeled
1/2 Cameo apple
1/3 cup diced pineapple
Dash to 1/4 tsp each nutmeg, coriander, ras el hanout

Enjoy!

Rated a 4.5 on the Kale Scale.