Kale, Artichoke and Tomato Salad


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


  1. In a small bowl, whisk together oil, vinegar, honey, garlic, and black pepper.
  2. In a large bowel combine kale, tomatoes, artichoke hearts, and feta cheese.
  3. Drizzle kale with dressing and toss to coat.

Recipe adapted from: http://www.canadianliving.com/food/mediterranean_kale_salad.php?utm_source=newsletter&utm_medium=email&utm_campaign=dinnerclub_26Jul2013



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