Kale has been our go to green lately. We eat a lot of salad: arugula, spinach, romaine and kale. One of our favorite salads is a kale salad. I start with organic kale, and then build my salad from there – lots of healthy ingredients and beautiful colors too.

Directions:
Wash the kale and dry on a power towel or clean towel. Take the leaves off the stems, and tear them into bite size pieces, and then add to a large bowl. Squeeze a lemon over all over the kale and a drizzle a little olive oil as well over leaves. Let it sit. Sometimes kale can be tough and this will soften the leaves. Also, add a little sea salt. Let this sit about 10 minutes. Then, drain a large can of chick peas in a colander, wash them well with cold water, and set aside. Wash one pint of organic grape tomatoes, and cut in half, and set these aside. Measure about 1/2 cup of cranraisins, and 1/2 cup gorgonzola cheese (or your favorite cheese). Rinse and drain one small can of corn.

Start to prepare and build your salad. Add in the chick peas, cranraisins, corn, tomatoes and toss these ingredients together lightly. Then, add the gorgonzola cheese on top of the salad. Once you are ready to serve the salad add the dressing. garlic expressions If you are eating this for a main meal add some brown rice or wild rice or mix both together and put on top of your individual salad. Don’t add it to the whole batch, the kale will wilt from the heat of the rice. This is a very healthy and hearty salad and will keep you going all day long!