Kale contains very high concentrations of two important antioxidants – carotenoids & flavanoids. They can aid in preventing certain cancers. Kale also contains a wide variety of vitamins & minerals that are great for our cardio health as well as the health of our whole body.
I mentioned a couple of years ago in the newsletters that I now grow kale in the garden. I add it to our lettuce salad everyday, in smaller amounts, but I also pick it regularly, dry it in the dehydrator and then powder it to use in smoothies, soups, casseroles and egg dishes throuigh the whole winter.
Our stores now carry it regularly through the year and it isn’t very costly so in the winter I do buy some to use in salads.
Melvin’s cousin made this salad in summer when we were visiting. This Christmas our daughter-in-law made it for Christmas Eve, and I made it twice since. We love it!
When we have most salads, they get limp and do not store in the fridge well. We end up throwing out whatever is left. This kale salad is great as one can keep whatever is left covered in the fridge and eat it another day and it tastes just as good as when it was first made.
KALE SALAD WITH CRANBERRY VINAIGRETTE
(Read the directions before preparing so there is time to let the salad sit for an hour before serving.)
½ cup thinly sliced red onion
½ cup cranberries
1 tablespoon red wine vinegar
1 teaspoon minced ginger
2 teaspoons raw milted honey
½ teaspoon sea salt
¼ cup extra virgin olive oil
2 bunches kale, thinly sliced
½ cup slivered almonds
Slice onion and put into cold water. Slice 1 ½ orange and squeeze the remaining half to add to the dressing. Chop cranberries into small pieces & set aside. Mix the juice, vinegar, ginger, honey, salt, & olive oil and set aside. Slice the kale very thin. Drain onion. Stir the onion and dressing into the kale. Let sit at room temperature for 1 hour. (I find this helpful in removing the flavor of the kale.) Sprinkle on the almonds and serve. We use this recipe a few times every week.
I often change a few of the ingredients, adding a few shredded carrots, chopped celery or other raw shredded vegetable. I also make different dressings; still using mainly kale and extra virgin olive oil as the oil.