Recipe for Asian Kale Salad

Love your greens?  Not so much for me, but I know they are good for me so I do try. I picked up some kale mix to go with a chicken I was roasting, thinking I would do something like my Asian Chard Salad.  It turned out quite nicely with the crunchy kale lightly dressed with a sesame, rice vinegar, olive oil dressing.  Hope you'll give it a try!

Time:  5 minutes plus resting time

Yield:  6 servings

Ingredients:

• 4 cups packed chopped kale mix (kale, carrots, purple cabbage)


• 1/4 cup olive oil


• 4 TBSP toasted sesame oil


• 1/4 cup rice wine vinegar


• 2 TBSP black sesame seeds


• 1 TBSP agave


• Salt and pepper to taste

Method:

• Mix oils, vinegar, sesame seeds, and agave together.  Add salt and pepper to your taste.


• Pour over kale mix and massage in with hands.


• Refrigerate for 30 minutes up to 1 day. (It holds up well)


• Remove from fridge a few minutes before serving.

Do you eat your greens?  What's your favorite?


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