Rainbow Kale Salad

Have you ever been to a potluck and passed by a dish that looked like a hot mess? Everyone is raving about this salad (or whatever it happens to be) but you can’t convince yourself to eat it because it looks awful? Maybe it happens in your very own kitchen. I have definitely whipped up a few things that taste great but look terrible. In fact, I even told my fiancé that something is not “blog worthy” because it does not look pretty J.

The reality is, when it comes to food - both sight and smell wins! If you cannot get passed the way something looks or smells, it is highly unlikely that it will make it into your mouth.

We were invited to a BBQ on the Fourth of July and asked to bring a dish to pass. I decided on a cold salad – something colorful! This is what I whipped up and it was yummy!

Ingredients:
1 large bunch of Lacinato (aka dinosaur) kale, washed, de-ribbed and julienned

2 cups of shredded carrots

½ purple cabbage, chopped into ribbons

1 large red bell pepper, sliced thinly

2 cans of mandarin oranges, drained

½ cup of sunflower seeds

¼ cup whole Dijon mustard
¼ cup balsamic vinegar
Zest from one orange
¼ cup fresh squeezed orange juice (juice from 1 large orange)
1 tablespoon of flax oil
2 tablespoon of EVOO
1 tablespoon of apple cider vinegar

Sea salt

Directions:

Place the kale in a large mixing bowl and add the apple cider vinegar, 1 tablespoon of EVOO, and a dash or two of sea salt. Begin to massage the kale with your hands until it starts to wilt slightly. This process helps tenderize the leaves. Allow the kale to rest for approximately ten minutes.

Chop up all the remaining veggies and set aside.

Combine mustard, balsamic vinegar, orange zest and juice, flax oil, and EVOO. Whisk until well mixed.

Transfer the chopped veggies to the bowl containing the kale. Pour the dressing over the top, mix it together and top with sunflower seeds. Serve cold and enjoy!