This salad is light, fresh, and packed with nutrients. I made this kale, artichoke and tomato salad as a side, but you could easily add a protein source like chickpeas and turn it into a delicious meal. This recipe would also compliment a grain salad well.
If you purchase kale but find that it goes limp before you have a chance to use it, submerge it in water for about a day to rehydrate it. (Re-hydration time may vary)
Kale, Artichoke and Tomato Salad
Makes 4 servings (as a side)
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp honey
2 cloves garlic, minced
1/4 tsp black pepper
5 cups stemmed kale, thinly sliced
1 cup cherry tomatoes, quartered
1 cup artichoke hearts, thinly sliced
1/4 cup light feta cheese
- In a small bowl, whisk together oil, vinegar, honey, garlic, and black pepper.
- In a large bowel combine kale, tomatoes, artichoke hearts, and feta cheese.
- Drizzle kale with dressing and toss to coat.