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This is only my third recipe related post on the blog, and it also features a kale salad, like my first entertaining/recipe post.  Trust me, I will NOT always talk about kale! But my husband and I inadvertently both did a major stock up at the grocery store on the same day this week, so we now have a LOT OF KALE in our fridge.  I might as well take advantage of this opportunity and share another recipe.  I’m taking this to a friend’s house for dinner tonight.

The inclusion of basil may surprise you.  The combination of flavors certainly surprised me when I made this salad for the first time last summer.

Ingredients

Dressing

3 tablespoons white balsamic vinegar

2 tablespoons honey

2 teaspoon dijon mustard

1 small shallots, finely sliced

1/3 cup olive oil

Salad

6 Cups of chopped Kale

1 Can Garbanzo Beans

1/4 cup finely chopped fresh basil

1 cup diced cucumber

1 cup diced tomatoes

1/2 cup chopped walnuts

1/4 cup dried dates, sliced (or dried cranberries)

1/2 diced avocado

Directions

Salad dressing – whisk all ingredients together. Pour dressing over salad.  You may choose to use less of the dressing, to your own preference.

I hope you enjoy! I welcome your comments – please let me know any additions or subtractions you made.  After all, recipes are open to interpretation –  “There are No Rules in the Kitchen.”  A spice vendor at a farmer’s market recently reminded me of this, and I couldn’t agree more.  Unless of course you are cooking poultry, and then there is a rule  – cook it through! 🙂

Myra

Tags : basilhealthyhealthy dinnerKaleSaladsalad recipe
Myra

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