Kaled it – the perfect light, fruity summer salad

A lot of us are staying home these days and while that has been good for keeping my gas bill down, my food costs have gone way up. That’s because three squares a day has become the new normal. Note to self: Make the veggie garden bigger. In a panic, I decided to do just that.

A lot of stuff can come out of a 30-by-60-foot garden, so you better be careful about what you wish for. Knowing that kale is a super veggie for good health, loaded with antioxidants, minerals and vitamins, I went all out with planting it this year. Now I am staring at a kale field and harvesting the sturdy leaves for everything from soup to kale chips. Kale salads are a nice change and the play of sweet fruits and the slightly bitter taste of kale is nicely balanced in this summer salad that can go into fall and winter by just exchanging summer fruits for pears and apples.


For the dressing:

¼ c. extra virgin olive oil

2 T. white balsamic vinegar

½ t. dried mustard

2 T. honey

1 t. honey mustard

Salt to taste

For the salad:

2 stuffed c. kale in thin strips

1 large ripe nectarine (or other summer fruit), thinly sliced

Dried cranberries

Shavings of Swiss or other cheese

In a small bowl, whisk together all the dressing ingredients until well blended. Set aside.

Place kale in a salad bowl; add half the dressing and with clean hands massage the kale for a couple of minutes to soften it. Add the remaining ingredients except the cheese and combine well. Add the remaining dressing and toss to combine. Serve with some of the cheese shards over the top. Serves 4.

Find more recipes at www.ciaoitalia.com.

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