kale types (2)


In this salad, baby spinach greens mingle with finely chopped textured kale, dotted with shredded carrots, and drizzled with a creamy feta cheese dressing.


Salad: 4 cups baby spinach leaves: wash, rinse and whirl in salad spinner to dry

2 cups curly kale: wash, rinse, spin, remove/discard thick stems and chop leaves

½ cup grated carrots

Dressing: ¼ cup finely crumbled feta cheese

2 tablespoons balsamic vinegar or freshly squeezed lime juice

2 cloves of garlic, minced

l teaspoon minced mixed fresh herbs such as oregano, tarragon and parsley

Freshly ground black pepper to taste


Prepare the leaves as described above and place them on a platter or individual salad bowls. Mix the dressing ingredients together in a jar with a lid and shake well. (Use a blender or a food processor for a creamier dressing). Drizzle the dressing on the salad just prior to serving.