December is full of food. Sometimes I need a break from the standard latkes, doughnuts, and candy canes. I know I’m not the only one who needs easy ways to get enough greens. Here’s one of my year round favorite salad recipes – Marinated Kale Salad. There are many variations of this recipe around so feel free to adapt my version to your taste. This salad keeps well so it’s great to keep in the fridge, ready to serve as a fresh antidote to holiday excess. The addition of grilled fish or some marinated tofu turns it into a full meal in minutes.
Marinated Kale Salad
5 cups kale, washed and torn into bite size pieces or cut into thin strips (Any type of kale works, baby kale is particularly easy)
1/2 cup dried fruit of your choice ( I like to combine fruits like dates, apricots and raisins. Chop larger fruits into smaller pieces.)
1/2 cup pumpkin seeds or sunflower seeds
1 T honey
zest of one lemon (preferably organic)
juice of one lemon
1/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon ground pepper
Mix kale, fruit, seeds, and lemon zest in a large bowl. Mix honey, lemon juice, olive oil, salt and pepper in a smaller bowl. Pour dressing over kale mixture and toss well to coat everything. Refrigerate for at least 6 hours – the kale will soften and the flavors will blend during that time.