Christmas Salads
 

SAVORY

Kale & Red Pepper Salad
 

Ingredients
 
4-6 cups kale, loosely packed, sliced leaves of Italian "dinosaur" kale) or regular kale.  midribs removed

1 medium red bell pepper

juice of 1 lemon 

5 Tbsp extra-virgin olive oil

2 cloves garlic, finely diced

salt & pepper, to taste

hot red pepper flakes, to taste (approx 1/2  tsp. to start)

2/3 cup grated Pecorino  Romano, Asiago, or Parmesan
 
1/2 cup ground almond meal (almonds pulsed tinto a fine mealy texture in blender)
 

Directions

Remove ribs from Kale and chop kale into thick julienne-like strips.

Dice red bell pepper, add to kale amd mix.

Whisk lemon juice together with olive oil, garlic, salt, pepper and red pepper flakes.

Pour dressing over salad mix (kale & diced red pepper).  With clean hands, blend the salad mixture thoroughly, massaging the dressing into the kale leaves.

Add cheese and almond meal and mix both into salad again.  

Refrigerate until ready to eat or serve immediately.  




* This recipe is based on Dr. Andrew Weil's Tuscan Kale Salad with slight changes made.  Almond meal as a replacement for bread crumbs, courtesy of my good friends Tim & Che!  Thanks for the super health tip and for introducing me to this amazing salad!
 

SWEET

Spinach, Romaine, Strawberry Salad
 

Ingredients

2 cups chopped romaine lettuce

2 cups chopped spinach

10-12 strawberries, sliced

1/2 cup chopped pecans

1/3 cup feta or grated parmesan (optional)

Dressing

3 equal parts:  
1 part olive oil,
1 part balsamic vinegar,
1 part pure maple syrup.  

Begin with 1/4 cup of each and whisk ingredients together.  Make more if necessary. 

Or try Briannas Blush Wine Vinegrette (pictured below):