Chopped Kale Salad for a Bright Plate

For Chopped Kale Salad for a Bright Plate, the counter starts with bunch curly kale, sweet onion, and sweet bell pepper or more. Portion it for 6 portions.

Count on 20 minutes of prep, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Salad

• 1 bunch curly kale
• 1/4 sweet onion
• 1/2 sweet bell pepper or more
• 1/4 cup lower sugar cranberries or apple juice sweetened cranberries!
• 2 ounces feta crumbled
• 2 tablespoons walnuts finely chopped

For the Dressing

• 2 1/2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt or more to taste
• 1 teaspoon honey

How the cooking goes

1. Gather and measure ingredients for the salad. Rinse, drain kale. Remove kale stems.
2. Finely slice the kale then then go back through and chop again.
3. Thinly slice peppers and onions. You could also use a mandolin. Place in a large mixing bowl with peppers and onions.
4. Add the ingredients for the dressing to the large bowl. You don’t bother mixing it in a small mixing bowl first. Just drizzle over the vegetables and then massage it in with your hands.
5. You usually season with about half the salt, then taste and season again.
6. Put the feta, cranberries and chopped walnuts. Toss with tongs or salad forks. Serve immediately or refrigerate and serve later.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Heirloom Tomato and Mozzarella Salad Tossed to Order and Champagne Vinaigrette with a Clear Method.