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Saturday, February 26, 2011

Recipe: Kale Coloré Salad

I've been wanting to try a recipe using kale and am so obsessed with this one inspired by a salad I tried at my friend Erin's potluck dinner! This salad has a sweetness to it and hint of spice, which pairs so nicely with the bitterness of kale.  It's flavorful, packed with nutrients and so pretty to look at! I usually make a big batch on Sundays and portion them out to take to lunch during the week.

Kale Coloré Salad

2 bunches of Kale (it will look like a lot but it wilts down like Spinach)
2 red bell peppers, sliced
1/2 red onion, chopped
2 carrots, chopped
Cilantro leaves
1 can Corn or Hominy
1/4 cup vegetable stock
1 tbsp of sugar (to taste)
pinch or 2 of crushed red pepper flakes
1 tbsp crushed garlic 

In a large deep pan, heat the veggie broth and garlic together.  Add in the sugar and crushed red pepper flakes. Add in the kale and sautee on low heat until it wilts.   Then add remaining ingredients and toss together on low heat. I add cilantro in the pot and also sprinkle a few more when I plate it.  I love cilantro so I add a lot in. 

Eat warm or cold.  

Audrey's Recipe: Simple Salad

This salad recipe is one of my go to recipes when I want something fast and easy.  I tend to make it for dinner after a late night at work when I don't want to eat something heavy, but still pack in some protein and nutrition. And, I always have these ingredients in my fridge.

Simple Salad Recipe

2 cups arugula
chopped red onion
shredded parmesan cheese (I love the fresh version usually in the deli section)
1 fried egg
olive oil
sea salt and pepper

Cook one fried egg as you like it.  (I prefer mine over medium.)  Toss arugula, chopped red onion and parmesan cheese into a Glad plastic container.  Drizzle olive oil and salt and pepper.  Close with lid and shake salad to evenly coat with olive oil.  Plate salad and place fried egg on top.

*Note: most of my salad recipes only use Olive oil and sea salt and pepper for dressing.  I like to add in a lot of flavorful toppings that don't require much dressing, which makes it even more healthy.  I'd recommend investing in a good, sweeter olive oil or even some flavored ones like a lemon-infused.  We Olive in the Marina carries a great selection of olive oils or the vendors in the Ferry building.