Mediterranean Kale Salad
8 cups kale, (vein and stems cuts out and leaves chopped in bite size pieces)
6 tablespoons extra virgin olive oil
6 tablespoons fresh lemon juice
2 garlic cloves minced
Salt and pepper to taste
12 pitted kalamata olives roughly chopped
4 tablespoons pine nuts
1 red bell pepper cut in julienne slices
4 tablespoons sun dried tomatoes (I use dehydrated Roma tomatoes from our garden)
3 oz feta cheese chopped in small pieces
Clean and chop kale and place in large bowl. Mix EVOO, lemon juice, garlic, salt and pepper. Pour dressing over kale and massage the leaves well with the dressing. Add remaining ingredients, toss lightly.
8 cups kale, (vein and stems cuts out and leaves chopped in bite size pieces)
6 tablespoons extra virgin olive oil
6 tablespoons fresh lemon juice
2 garlic cloves minced
Salt and pepper to taste
12 pitted kalamata olives roughly chopped
4 tablespoons pine nuts
1 red bell pepper cut in julienne slices
4 tablespoons sun dried tomatoes (I use dehydrated Roma tomatoes from our garden)
3 oz feta cheese chopped in small pieces
Clean and chop kale and place in large bowl. Mix EVOO, lemon juice, garlic, salt and pepper. Pour dressing over kale and massage the leaves well with the dressing. Add remaining ingredients, toss lightly.