It's no secret that eating more fruits and vegetables are necessary for optimal health, so get ready to tempt your taste buds with this plate-licking Kale knock off salad. I love eating at Wildfire Restaurant in the Chicago area, but being a busy mom, sometimes I just can't carve out time to run out to eat. But when I do, I love to order the Spinach and Kale salad. TRUST me when I tell you, this salad is one of the best I've had--anywhere. I order salads when I go out, almost everywhere I go, from Paris to Peoria and this salad is always consistently terrific. Here's my at-home interpretation (with or without chicken or beef) of my restaurant favorite. Ingredients: 1 bunch of Lacinato kale 1/4 c. raw pumpkin seeds 1 T. Olive Oil Juice from 1/2 Lemon The amount of seasonings below can be adjust to taste 1/2 t. Cumin 1/4 t. Cayenne Pepper 1 t. Garlic Salt 1/4 c. Crumbled Feta or Goat Cheese 1-2 Diced Hard Boiled Egg *Optional 1/2 c. Diced Cooked Skinless Chicken Breast or other protein of your choice Remove center stem from each leaf, then roll leaves and finely chop into small pieces. Combine Olive Oil, Lemon Juice, Cumin, Cayenne and Garlic Salt in a bowl and whisk, adding some purified water to thin, if desired. Pour mixture over chopped kale. Massage the greens, working the oil mixture into all of the pieces, then set aside; then spread raw pumpkin seeds on foil covered toaster oven tray or cookie sheet and lightly toast for about 30 seconds to 1 minute. Optional: sprinkle a small amount of Olive Oil and Sea Salt over the seeds. Toss toasted pumpkin seeds and diced chicken and eggs into the kale mixture and season to taste with black pepper. Voila! The perfect lunch or dinner that's sure to satisfy. Bon Appetit.
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