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.
3 tablespoons white balsamic vinegar
2 tablespoons honey
2 teaspoon dijon mustard
1 small shallots, finely sliced
1/3 cup olive oil
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
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! 🙂