College Student Cooking {Salads}

Dear Kate,

Your new salad spinner will soon be your best friend.  It is not just for crisping, washing, drying and storing lettuce.  Wash berries, grapes, green beans, snap peas and other produce by filling the bowl with water, letting the dirt settle and lifting the food easily out of the bowl.  My spinner get’s daily use. 

You can store your produce already washed right in the container, but I know that fridge space can be hard to come by.  To save greens in a more compact way, lay out a couple clean paper towels.  Place the clean and mostly dry lettuce in the center and roll like a sleeping bag.  Place the roll in a zip top bag and place it in the front area or door of the fridge.  You don’t want it to get too cold.  It will keep nicely for a week this way.

I know you love salad and need no convincing about it being a good thing to eat, but there is a little bit I would like to share in regards to dressing.  First off, vegetables need a good dose of fat with them in order for your body to be able to absorb many of the nutrients, so stay clear of the ever common “low fat” varieties.  Secondly, the fat needs to be a good fat, which is really hard to come by in anything not homemade.  Stay away from vegetables oils like corn, soy, safflower, cottonseed and canola.  These are cheap oils that wreck havoc on the system. Sorry to say that restaurants use them almost exclusively, like I said, they are cheap.

Vegetable oils are extracted through chemical solvents, bleaching, deodorizing and high heat resulting in rancid oils that can promotes inflammation. The problem with these oils is that they are unstable and quickly oxidize.  Oxidize fats damage tissue and cells in the body.

I suggest extra virgin olive oil, lemon juice, salt and pepper for a really easy dressing.  If you want a little variety, add some mustard, garlic, herbs or spices.  You might even pick up some apple cider vinegar to have on hand.  A little sweetener is great for dressing bitter greens.  An egg yolk can make the dressing creamy and red pepper flakes for some heat.  It really doesn’t have to be complicated and most dressings will keep in the fridge for 2 weeks if you want to make up a small batch to have on hand.

Eating in for salads not only saves money, but is also enormously better for your health.
links; Simple Lives Thursday, Things I Love Thursday, Cooking Thursday, Pennywise Platter, Fightback Friday, Finer Things Friday, Frugal Friday, Foodie Friday, Fresh Bites Friday

Bok Choy Lentil Pita Sandwiches

In our area there is a co-op called Bountiful Baskets that is wonderful.  I participate every other week when an organic basket is offered.  They really do a great job overall, offering high quality and a pleasing variety. Anyone who is working to up their fruit and vegetable intake, look for a like program in your area.  It really forces you to try new things and find new loves.

Once in a while I have to be super creative, like the week I got 8 bunches of bok choy! But there was good that came out of it.  I like the uniqueness of this meal.  I think it is so important to give thought to eating raw foods at every meal.  This is where the vital enzymes come to aid digestion and help you feel really good.  I have never sprouted lentils before, but would like to try that sometime here.  I did soak them in an acidic medium for 12 hours before cooking, which is better for digestion as well.

2 cups cooked lentils

1 cup purslane or bean sprouts

1 cup thinly sliced bok choy

1carrot peeled, and cut into strips

1 ripe mango peeled and diced

⅓ cup apricot jam

1 teaspoon grated fresh ginger

¼ cup cider vinegar

½ teaspoon curry powder
1/4 cup extra virgin olive oil

1 teaspoon Worcestershire sauce

¼ teaspoon Tabasco sauce

salt and pepper to taste

Sprouted Pita Bread 

Combine the lentils, purslane, bok choy, carrot, and mango in a mixing bowl.  In a small bowl, combine the apricot jam, ginger, vinegar, curry powder, Worcestershire sauce, and Tabasco. Stir well and season with salt and pepper. Drizzle the sauce over the filling, and toss gently to coat all the ingredients.  Scoop filling into pitas and serve.

links; Menu Plan Monday, Tuesday Twister, Tempt My Tummy, Whole Foods for the Holidays

Homemade Jello

I hate when JELL-O is served as a salad. Those boxes that are full of sugar,artificial colors and flavors are junk food. They do not contain a shred of nutrition that makes them worthy of a before-meal course. I have come up with a lovely real food solution to this madness. It is really only slightly more work and, in my opinion, much more delicious.

You can use a juice from concentrate and you will be better off than the box. I used my vitamix, so in a sense, it was a very fine puree rather than juice. If you have a juicer, this would be another great use. The gelatin doesn’t turn out as clear when you have all the natural fibers in there, but as long as it is smooth, the texture will be so similar. Of course serve with real whipped cream to get the full benefit of all the nutrition in the fruit :)

4 cups of real fruit juice
6 tablespoons water
2 tablespoon gelatin
1/4 cup of honey
1 cup of berries, fresh or frozen (optional)

Place the water in a bowl and sprinkle the gelatin over it. Let soften for 5 minutes. Boil two cups of the juice and all the honey, pour into bowl with softened gelatin. Mix thoroughly and then add the remaining juice. Sprinkle berries it bottom of 9x13 or similar size dish. Pour juice into dish, cover and refrigerate for 4 hours. Cut and serve with whipped cream.

Links; Fightback Friday's,  Whole Food for the Holiday's

Tomato and Cucumber Salad

I had a nice crop of euro cukes this year.  At the height of the season I was picking 4 a day, they stacked up real fast!  I made a batch of naturally fermented pickles with a bunch of them.  They turned out okay for my first try.  Hopefully I can work on that recipe again in November.  I have 4 plants that I just got started from seed last month, trying an heirloom variety, lemon cucumber, along with the euros.  This summer I also did straight 8's, but they were all bitter and did not produce that well :(

This recipe is really basic and fresh.  It is so good to get raw foods into your diet every meal.  Things are so processed nowadays, that it takes thought and effort to eat something raw.  Raw foods have enzymes that aid in digestion and are overall cleansing.

You can scoop this salad on top of a bed of lettuce to make it a meal.  A cup of cold, rinsed beans would make it heartier.  I had some extra asparagus one day so I cut it up and blanched it before I added it to this salad, it was great!

1 ½ cup chopped cucumber

½ - 1 cup diced tomato

2 tablespoons thinly sliced red onion

10 fresh basil leaves, chopped

1 tablespoon chopped fresh oregano

1 garlic clove, minced

2 tablespoons balsamic vinegar

½ teaspoon salt

¼ teaspoon pepper

¼ cup extra virgin olive oil

¼ cup crumbled feta

Toss cucumber, tomato, onion and herbs together in a bowl.  Whisk separately; garlic, vinegar, salt pepper and oil.  Drizzle over vegetables and turn to coat.  Top with crumbled feta.  This will keep in fridge for about 3 days.

Smoked Salmon Avocado Salad with Garlic-Lime Dressing

I have learned to love smoked salmon the last couple years, especially with eggs.  It is expensive, so it is a good thing that la little goes a long way.

This salad is my new favorite; I ordered a similar one at a small lunch spot called “J’Box” in California.  It is a great combination of salty fish, sweet tomatoes and sour, creamy dressing.  I threw in a good bid of purslane because it is so abundant in my garden right now, but could easily be replaced with baby spinach, or omitted

For all leafy salads make sure to dry the lettuce thoroughly and toss the dressing with the greens only, then add the rest.  This makes it easier to get even servings instead of ending up with all the heavy stuff at the bottom of the bowl.  And always dress a salad when possible.  Dressing drizzled on after it is on the plate is so uneven and diminishes the quality of the salad.  If you are traveling with the salad keep the toppings in a separate container than the greens.  Dress no more than 30 minutes prior to serving.  Softer lettuces like green leaf should be no more than 10 minutes as they wilt faster.  If you are feeding a crowd and want to be able to save the left over salad, dress only a portion at a time and refresh with more salad, dressing and toppings as needed.

1 large head of romaine or 6 cups of mixed greens

1 cup purslane (optional)

¼ lb smoked salmon sliced or flaked

1 large avocado, diced

20 small grape tomatoes, halved

½ inch slice of red onion, sliced very thin.

Dressing

1/3 cup homemade mayonnaise

juice and zest from 1 lime

1 garlic clove, pressed

¼ teaspoon salt

Combine ingredients for dressing and toss well with lettuce and purslane.  Top with salmon, avocado, tomatoes and onion, lightly toss and serve.

Links: Whole Foods for the Holiday's, Tuesday Twister, Meatless Monday, Monday Mania, Wholesome Whole Foods and Homemaker Monday

Garden Journal 2010 {Purslane}

Haven’t heard of it?  I am not surprised.  I have never seen it in a store.  A friend of mine found it growing in her yard and said that she used to buy it in Mexico.  I read up on it some, but it wasn’t; until I read Michael Pollan’s “In Defense of Food” that I became really interested in growing it myself.  Who wouldn’t want something that tastes good, is super healthy and grows easily?

I did some of my favorite shopping in the whole world at Pinetree Garden Seeds and came across purslane seeds.  I grew it in my herb bed, which has just crummy AZ soil that my basil and rosemary thrive in.  It grows super quickly, is hardy and stands up to the terrible heat without a problem, which is saying a lot.  The flavor reminds me of baby spinach, and both the leaves and stems are edible, though the thicker, more mature stems are not as appealing.  I have learned that there is also ornamental purslane that has really pretty flowers, but does not taste as good, so make sure to buy from the vegetable section at the nursery rather than the flower section.  I got “red grunner” 95 cents for 200 seeds.

So I have been experimenting with the super food/weed in salads, stir fry’s and snacks.  I have even just had it plain with a veggie dip.  Tonight we are trying it on pizza and in a few months in soups.  The leaves are pretty tiny, I strip them from the bottom stems and pull of the top where they cluster.  In the picture I just put a dab of roasted red pepper hummus on a cracker and pressed it in a bowl of purslane.

This post was shared on The Nourishing Gourmet.

Broccoli Salad

Broccoli is a tricky plant to grow. It take like 75 days to mature, lots of rodents find it tasty, it goes to seed quickly (don't wait for it to look like the huge crowns at the grocery store) and it can't take the heat (which means it's time to harvest what is left soon because the temperatures are rising around here). I haven't had much success, but will try again next year. For those of you that are at harvest time, or are finding it for a good price this time of year, you gotta try my version of broccoli salad.

I like a bit of interest in my broccoli salad opposed to the common super sweet mayonnaise and bacon salad with a few pieces of broccoli. Also, a quick blanch brings out the color and softens the texture slightly. Make sure you dry it thoroughly though, otherwise it will get quite soupy. Pomegranates are a pain, but worth it here for the tart crunch. If you must, sub quartered grapes or dried cranberries. And as always, homemade mayonnaise is required.

6 cups fresh broccoli cut into bite sized pieces
1/2 cup soaked and dehydrated pecans, chopped
1/4 cup sliced and cooked pancetta or bacon
1/4 cup chopped red onion
seeds of 1 medium pomegranate
2/3 cup homemade mayonnaise
2 tablespoons apple cider vinegar
1/4 cup raw honey
1 teaspoon salt

Blanche broccoli by bringing a large pot of water to a boil. Add the broccoli florets for 15 seconds, then remove from boiling water. Pour ice water over broccoli to stop the cooking. Spin dry in salad spinner or on paper towels. Combine broccoli, pecans, pancetta, onions and pomegranate, toss with dressing and refrigerate 1 hour before serving.


links; Whole Foods for the Holiday's

Creamy Italian Dressing

Salad dressings are something I am passionate about.  To me, it stands as the gateway in the big picture of a food change.  You must know; even the healthiest of store bought bottles are incredibly unhealthy.  Greens should be eaten regularly, and served with ample fat to utilize the fat-soluble vitamins.  So, say buh bye to fat free dressings and makeover your fridge with jars of homemade. 

Last week in class we focused on dark leafy greens.  These winter greens are no longer common place on our tables.  It takes time to learn to enjoy something we have been estranged from for so long, but we made some good headway.  I didn’t take a poll or anything.  I just gather from the comments that the Creamy Italian was the class’s favorite dressing and tat soi was the class’s favorite winter green. 

Tat Soi is a true winter green as it can withstand temperatures as low as 15 degrees Fahrenheit and has been harvested from under snow.  Tat soi is often found in Asian cuisine and is a member of the brassica family.  It has a very faint mustard-like flavor and slightly sweet.  With a spoon-like shape, the leaves appear remarkably delicate and are delicious in a raw salad. If you want to give tat soi a try (and live in the Mesa area) shoot me an email and I will get you the latest order form from The Backyard Farmer.

I will be putting out a new schedule soon…8 weeks this time, a couple new classes and they will be held on Saturday mornings.

1/3 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon honey

1 tablespoon shallot

1 garlic clove

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/3 cup homemade mayo

Blend in all ingredients in blender.

Great on romaine, leaf lettuce and water cress.

Creamy Italian salad toppings; cucumber, red onion, tomato, pine nuts, parmesan cheese.


I am sharing this post on Tempt My Tummy Tuesday and Tasty Tuesday

Good-Egg Salad Sandwich

Eggs are way, way, way unappreciated by people who eat ; ) They get a bad review from most every mainstream diet. The egg yolk is where all the amazing antioxidants, healthy fats and delectable flavor are found. Yet, low carb-ers and body builders use only whites for their high protein content. Low fat dieters are afraid the fat in the yolk means fat on their thighs. Worst of all medical doctors encourage less yoke-age because of cholesterol. Unbeknownst to most is that the conclusive studies on cholesterol were done on powdered eggs. Powdering anything with cholesterol begets oxidized cholesterol, which no doubt is entirely unhealthy! All of this has led to a low nutrient dense product that is held in high regard by the health savvy consumer--an eggs substitute made with egg whites, lovely.

I am highly bugged when people think they can make food healthier than our creator. There is a new-ish food system that was created to "help" consumers make healthier choices. Rating products points from 1 to 100, the higher the number the heathier the product. NuVal rates an egg subsitute 67 and real eggs only 33. No wonder consumers are confused, there are a contant stream of organizations conspiring against us.

Eggs are one of the only animal products that have not been completely adulterated by mass commercial farming techniques. Though a properly cared for chicken yields a far superior egg, a super food in fact, the average grocery store egg benefits your health more than anything in a box. Do something good for yourself, eat whole eggs.

A favorite, simple (that is if I have mayo made, bread baked and eggs boiled and cooled) lunch of mine is egg salad sandwiches. They bring me back to childhood; loved them then on my Wonder Bread with Miracle Whip and Frenches Yellow Mustard, love them now on my whole grain bread, olive oil mayo and stone ground mustard. Here is my formula for making a simple egg salad sandwich per person.

2 slices of bread

2 hard cooked eggs

1 tablespoon mayo

1 teaspoon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

Multiply ingredients for number of people. Peel and mash eggs with a fork, combine with mayo, mustard, salt and pepper. Sandwich mixture in bread slices.

Roasted Sweet Potato Salad

Sweet potatoes are super nutritious and extremely versatile. We love baked sweet potato fries and whipped sweet potatoes with cinnamon and butter, but have you tried them cold? Liberty Market in Gilbert has this awesome sweet potato salad that I have been working to recreate. I feel I am close enough to call it just as good even if it is not quite the same. It is slightly smoky, salty and sweet with a little kick.

The flavors take a few hours to marry, so this is best to make a day or two ahead. I love having a bowl of it ready to serve up for a quick snack or a side with lunch. I think these sweet potatoes would even be great as a thanksgiving side instead of the ewwy gooey marshmallow kind. This would free up oven space for that nice free range turkey and yummy homemade butter rolls!

Chipotle peppers are spicy (they are smoked jalapeños), you can adjust it to your taste. One pepper is just enough to notice, but not at all overpowering. I get the peppers in a can and puree the whole thing, then freeze it in tablespoon portions since I never use a whole can at once and never use them whole, it is a convenient way to use them. 1 tablespoon is equal to about 1 pepper.

3 pounds sweet potatoes

¼ cup extra virgin olive oil

1 chipotle pepper in adobo sauce, pureed

1 teaspoon balsamic vinegar

2 teaspoons salt

¼ teaspoon pepper

1/3 cup dried cranberries

½ cup pecans, chopped

2 tablespoons chopped fresh chives

Preheat oven to 400 degrees (convection works best). Peel and cut potatoes into 1” pieces. Toss to coat with 2 tablespoon of olive oil and arrange in a single layer on two baking sheets. Roast for 35 minutes. Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing. Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover and refrigerate until chilled.

How do you like your sweet potatoes?

links; Whole Foods for the Holiday's

Black Bean Salad

Beans are so healthy, they have it all; the fiber, the protein, lots of vitamins, minerals and protective phyto-chemicals. I have been learning about the benefits of soaking grains and beans in a slightly acid solution. The purpose is to neutralize the phytic acid which blocks absorption of some of the minerals. Just a tablespoon of kefir, lemon juice or apple cider vinegar per cup of beans in the the soaking liquid for 12-24 hours does the trick. Of coarse they cook up faster this way too.

Black beans are so versatile as they are fairly small and become soft while holding their shape. The texture blends well with lots, try them in sloppy joes, shepard's pie, tacos or enchiladas. I added quinoa to my salad, another power house, which is totally optional. It should be soaked and cooked separately. I cooked it for 2 minutes in my pressure cooker. I bet avocado would be good in this too. I love the light dressing, it brightens the flavor of the salad/salsa.

1 pressed garlic clove
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon cumin
1 teaspoon salt
1/8 teaspoon pepper
3 cups black beans (cooked)
1 cup corn (I like the roasted corn from Trader Joe's the best)
½ cup cooked red quinoa
¼ cup red bell pepper, finely diced
¼ cup red onion, finely chopped
1/3 cup cilantro, chopped

Whisk together garlic, vinegar, oil, honey and spices to form a dressing. Combine all other ingredients, pour dressing over and toss. Serve as a side dish alone, with chips or in tacos.

This post is part of Kitchen Stewardship's October Fest Carnival of Super Foods, Whole Foods for the Holidays

Chicken Avocado BLT Pizza

As a teenager I worked at a pizza place called The Pizza Ranch (a chain in the Midwest). It was new in town and very popular. All of the pizzas had funny western names like “trailblazer,” “bronco,” and “round up”. One of the pizzas that were hardly ever ordered was the BLT. It was a bacon pizza that was topped with mayonnaise, lettuce and tomato after baking. Yes, mayonnaise. I thought that was the weirdest thing ever to put on a pizza.

Now that I am a creative pizza connoisseur and have a delightful mayonnaise in my fridge: why not? Since this is a sauce-less pizza, I like to up the flavor by adding roasted onions to the dough. Just slice two onions, toss in olive oil and bake at 350 for 30 minutes, stirring once. Once cooled, they can be added right to the mixer and kneaded in with the dough. Roasting onions takes all the bite out of them while making them tender and sweet. They melt away in the dough and leave nothing but great flavor to enjoy, so don’t be afraid to make this for onion haters.

1/2 batch roasted onion dough
parchment paper
1 1/2 cups cooked chicken, chopped
4 slices bacon, chopped and fat rendered and saved
3 cups shredded mozzarella cheese
1 cup mayonnaise
3 cups shredded lettuce
2 avocadoes, sliced
1 tomato, diced

Let dough rest while prepping the toppings. Preheat oven to 550 degrees. Divide dough in half, roll out each round and place on parchment paper. . Brush the dough with the rendered bacon fat, sprinkle with cheese. Arrange chicken and bacon evenly, top with 1 cup cheese per pizza and bake on hot pizza stone for 6 minutes. Let cool slightly, spread each pizza with 1/2 cup mayonnaise and slice. Then, top with lettuce, avocado and tomatoes and dig in because you deserve it.

Ranch Dressing

Contrary to popular belief, homemade ranch dressing is not a packet of seasoning mixed with prepared mayonnaise and pasteurized buttermilk at home. I will credit this as a step in the right direction, however. The prepackaged bottles are far worse, using low quality vegetable oils and lots of preservatives to stand the test of time. Steer clear, for they are a health hazard.

Ranch is the most likeable of all the salad dressings. It imparts good clean flavor, a hint of sweetness and a creamy base. I formulated my ranch dressing around these loveable attributes. The purpose of a dressing is to aid in the consumption of more vegetables. So dip away, my friends.

1/2 cup kefir (or buttermilk)
1 teaspoon maple syrup
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 small clove garlic
thin slice of onion
1 tablespoon fresh parsley
1 teaspoon lemon juice
1/2 teaspoon dried dill weed (or 2 teaspoons fresh)
1/2 cup mayonnaise

In blender, place kefir, maple syrup or other sweetener, mustard powder, salt, pepper, garlic, onion, and parsley. Blend on high for 20 seconds. Add in lemon juice, dill and mayonnaise and blend on low until fully mixed.

The Medium Pesto

Basil plants are so easy to grow and around here they last 9 months of the year. Right now is pesto season, when the leaves grow so fast there not enough time to eat them. Pesto is great to season vegetables, chicken, pizza, pasta, sandwiches or just a dip for bread. Along with a thousand different uses, this little mess of flavor has a thousand different recipes.

For pasta, you want it light, for vegetables you want it heavy. Some like it garlicky and chunky, while others like it spicy and smooth. Maybe it needs to be spread-able, or maybe dip-able. I make mine on the in between mark of all three of these scenarios.

The blender on slow makes it smooth but not too smooth. If I have time to roast some garlic, I add three cloves, but if it is raw, just one. Just enough oil to spread out onto dough, but not so much that it runs off my sandwich. Using half spinach and half basil makes pesto between mild and rich, while keeping the dip/sauce/spread/seasoning greener. Come on by, I have plenty to go around.

1 clove garlic
2 cups fresh spinach
2 cups fresh basil
1/4 cup pine nuts
1/3 cup grated parmesean
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
4 tablespoons olive oil

Place garlic in blender to break it up into small pieces. Add the rest of the ingredients, blend on low speed, scrapping down as needed. A tamper is very useful in getting all the leaves into the blades.

To store, press plastic onto the surface of the pesto and keep refrigerated up to 5 days.

Breakfast Salad

Cooking with whole grains is a lifestyle, once converted, your refrigerator shelves will forever be adorned with transient containers of steamed grains. Don’t wait for a recipe calling for something specific, get two pots of grains cooking NOW. This simple act of preparation makes way for limitless possibilities at meal time. As you make dinner, choose a grain that is waiting for you in the fridge and add it in with the sauce, vegetables, rice, meat, beans or noodles.

Begin with a sprinkle here and there with meals your family always like to eat. As little as a tablespoon per serving will give you an idea of what flavors and textures are compatible without ruining the dish. Avoid resistance by ensuring the food tastes good. If it needs a little sugar or an extra pat of butter, be liberal in order to please the palettes of you test subjects. Once you have a knack for the sprinkle, go for the scoop and in no time you will find yourself a fellow dumper.

This is a clean-out-the-refrigerator salad for those fruits and grains way in the back that are screaming with their last breath. The sweet and fresh flavors of the dressing liven up any produce. Use what ever grains, fruits, nuts, sweetener, vinegar or oil you have lurking. As the name reflects, we usually enjoy this salad as our breakfast. But it is a wonderful side dish, fruit salad alternative or even a light lunch when served on a bed of lettuce.

1 cup barley, cooked
1 cup oat groats, cooked and rinsed
1 cup strawberries, sliced
2 bananas, sliced
1 cup pecans, chopped

Dressing:
1/4 cup apple cider vinegar
1/4 cup raw honey
1/2 teaspoon nutmeg
1 teaspoon fresh ginger, grated
½ teaspoon salt
1/3 cup flax oil
1/3 cup extra virgin olive oil

Blend dressing thoroughly. Pour over salad, toss to coat.

links; Whole Foods for the Holiday's

Kale Salad

Kale is one of those super foods that have immense health benefits (see chart for it’s impressive specs). The problem is that most people don’t know how to prepare it…at least not well. This recipe was inspired by True Food’s Kitchen’s kale salad that really impressed our table of food savvy women. The dressing is light and refreshing. Be sure to start with perky leaves that are not browned or wilted to ensure a crisp, fresh tasting end product.

1 bunch kale (about 8 leaves)
Zest of one lemon
¼ cup lemon juice
¼ cup olive oil
¼ cup agave
¼ cup parmesan cheese, grated
1 teaspoon salt
¼ teaspoon red pepper flakes

Tip: place cut leaves in a pasta

steamer so that you can dunk the

kale and get it out quickly and easily.

Cut tough stems from the center of each leaf of kale. Cut leaves in strips. Blanch leaves by dunking in boiling water. 5 seconds, just enough time to push all the strips under water. This will really bring out the color, while softening the texture. Immediately transfer to a bowl of ice water to stop the cooking. Combine the rest of the ingredients and whisk thoroughly. Spin the kale dry and toss kale with dressing. Serve immediately after dressing.

links; Whole Foods for the Holiday's