Good Food, Good Life, 365 – Kale Salad with Raspberry Dressing

Kale Salad with Raspberry Dressing

1 bunch of dinosaur (or lacinto) kale, leaves removed from ribs, cut into ribbons, massaged for 3 to 5 minutes
1 pear, sliced
Raspberry Dressing
1/4 cup apple cider vinegar
3/4 cup extra-virgin olive oil
1/2 cup frozen raspberries
3 tablespoons raw, local honey, or to taste
3 leaves of fresh basil, or to taste
1/2 teaspoon sea salt, or to taste
Place all ingredients in blender and blend on high until smooth.

Place massaged kale on salad plates. Drizzle with raspberry dressing. Arrange pear slices over salad. Serve. Makes 2 or 3 servings.

Sue’s Tips

Sprinkle kale ribbons with a little salt before massaging. It will speed up the tenderizing process.

Massaged, undressed kale can be stored in the refrigerator for a few days in a tightly sealed container. Just scoop out as needed. Add dressing and fruit and lunch is ready.

Store raspberry dressing in a jar in the refrigerator for up to 2 weeks.