Summer Kale Salad!

Hello Dearies!

I have been very busy this week entertaining and such, however, I wanted to quickly share this salad with you. I know it is just a salad and we all know how to make one, but this is a special salad. Not in the sense of it being close to my heart or anything (smile), but in the sense of dense nutrition along with fresh deliciousness. Who could ask for more in a salad?

If you are not familiar with Kale, it is a member of the cabbage family believed to be a more original version of the plant meaning it has been less genetically tampered with by human farming methods. Some nutritionists and even cancer experts also consider kale to be a miracle food not only for its super high levels of vitamin K, C, & A (Beta Carotene), but also for its high levels of glucosinolates. These are cancer fighting compounds like the notorious sulforaphane, which are found to be plentiful in kale!

If the cancer fighting benefits aren't enough to sell you on Kale, know that Vitamin K is extremely important for proper skin health and healing. So this is one of those foods that make you glow being that a cup of boiled kale has 1,327.6%* of what your daily intake for vitamin K should be...

Wilted Kale Salad

4 1/2-5 Cups of Chopped/Sliced Thin, Organic Kale

1 Small Carrot (grated)

1/4 Cup Thin Sliced Red Onion

1 Garlic Clove (minced)

1/2-3/4 Tsp Toasted Sesame Oil

1 Tbsp. Olive Oil

2 Tbsp. Red Wine Vinegar

Pinch of Crushed Red Pepper Flakes

Salt and Black Pepper to Taste*

Sliced Cucumber for garnish (as pictured)

*Make sure to use enough salt to cut the vinegar. I start with 1/8 tsp. and move up as needed.

Cut the stems of the kale out of the middle of the leaf with a sharp knife. Slice the kale as you like and then place it in the strainer of a salad spinner and rinse a few times. Spin to remove excess water. Place the dry, chopped kale and the other ingredients in a bowl and mix. Store in the fridge for at least 20 minutes and up to a few hours before eating.

If you want a truly wilted salad, cover and leave in the fridge for a few hours being sure to stir the salad from time to time in order to distribute vinaigrette evenly.

p.s. Kale can be really sandy and dirty, Dearies, so be sure to wash well and dry properly before making your salad...

*See more nutritional info on kale here at www.whfoods.com/.