Sunday, April 27, 2014
Tomato Radish Spinach Kale Fresh Greek Salad
I like putting fresh salads together, we just never get enough veggies I feel, here is my tomato, radish, spinach and kale Fresh Salad, with homemade dressing. This does not keep well in the refrigerator, so only make as much as you can eat at one meal. Do try it, Enjoy
Makes 2 main-dish salads or 4 side-dish salads
5 oz. mixed baby kale or chopped kale leaves
5 oz baby spinach (or salad leaf you prefer)
1 cup cherry or grape tomatoes, cut into slices or left whole
1 cup radishes sliced
1/3 cup Kalamata olives, cut into slices
2 oz. Feta cheese, crumbled
2 T vinaigrette dressing (Use purchased vinaigrette or your favorite homemade vinaigrette.)
2 tsp. fresh-squeezed lemon juice
1/4 tsp. dried Greek oregano
fresh ground black pepper to taste
You can eat the baby kale mix right out of the package, you can crisp the kale leaves in cold water in the salad spinner, then spin dry. You can definitely skip that step if you're short on time or don't want to be so fussy.
Whisk together the vinaigrette, lemon juice, dried Greek oregano, and black pepper to make the dressing. Cut the Greek olives and cherry tomatoes into slices and crumble the feta.
Put the dried kale into a salad bowl big enough to hold all the ingredients. Add the dressing and toss well, until all the kale is coated with dressing. Add the tomatoes and olives and toss again so they are coated with dressing. Then add the crumbled Feta and gently toss to distribute it in the salad and serve immediately.
This does not keep well in the refrigerator, so only make as much as you can eat at one meal.