Dinner Tonight: Kale Salad


A reader recently wrote in to complain that the recipes featured in this Dinner Tonight slot are not as healthy as they are supposed to be (we're always asking for recipes that are "fast and healthy"). In steps retired dietician Kris Johnson to save the day with her ultra-healthy recipe for kale salad. It keeps well, she writes, and "has been popular when I take it to potlucks."

Kale Salad

4 cups finely chopped kale

1 tablespoon balsamic or apple cider vinegar

1 tablespoon extra virgin olive oil

1 tablespoon honey, preferably raw

Dried cranberries, raisins or rehydrated goji berries

Pine nuts, sunflower seed, or chopped walnuts

Sea salt and freshly ground pepper, to taste

Wash a generous pile of kale leaves. Cut away the stems and finely chop the leaves (a food processor works well). Add vinegar, olive oil, and honey, and mix thoroughly. Add remaining ingredients and toss. Feel free to alter the proportion of ingredients to suit your taste. This salad is even better the second day. If you use all raw ingredients, it keeps refrigerated for several days.

- Kris Johnson

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.