KALE****Greek Kale Salad with Garlic Parsley Vinaigrette

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01/01/18 - Made with black-eyed peas for New Year's Day, served with Rosemary glazed Grandpa Ham, VVG for both. I'm going to the try the leftovers for lunch topped with a poached egg.

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  • 4

Ingredients

  • GARLIC PARSLEY VINAIGRETTE:
  • 1 large bunch curly green kale (about 10 ounces), stemmed and finely chopped
  • 1 tablespoon EVOO
  • sprinkle of fine sea salt
  • 1 (19-ounce/2.2 cups) can black-eyed peas or garbanzo beans, rinsed and drained
  • 1/2 red onion, thinly sliced
  • 1/4 cup oil-packed sun-dried tomatoes, rinsed and drained
  • 1/2 cup mixed-colour sweet pepper cut into thin strips
  • 4 - 5 pepperoncini peppers, sliced
  • 10 - 12 mixed-colour cherry or grape tomatoes, halved
  • 15 oil packed or Kalamata olives, pitted and halved
  • 60 grams diced feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons fresh parsley leaves, finely chopped
  • 1 tablespoon fresh dill leaves, finely chopped
  • 1 1/2 tablespoons freshly-squeezed lemon juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 garlic clove, pressed (or finely chopped)
  • 1/2 tsp. dried oregano
  • 1/4 tsp. sugar
  • salt and black pepper, to taste

Preparation

Step 1

Put the kale in a large bowl and drizzle with the olive oil and sprinkle with the salt. Massage for a few minutes until the kale starts to break down and deepens in colour.

Add remaining ingredients and dressing and toss well to combine. Cover and refrigerate until serving time. This should keep in the fridge for a few days with no problem.

VINAIGRETTE: Combine everything except oil in the mini food processor and blend to finely mince. Add olive oil and combine.

Calories 333.6
Total Fat 22.7 g
Saturated Fat 3.9 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 12.4 g
Cholesterol 7.5 mg
Sodium 1,133.6 mg
Potassium 440.4 mg
Total Carbohydrate 27.6 g
Dietary Fiber 6.7 g
Sugars 5.7 g
Protein 11.7 g

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