You may know lacinato kale as “dinosaur,” “palm tree,” or “tuscan” kale. The long, bumpy leaves and deep blue-green color of this hardy, cruciferous plant are a stand-out in any garden or salad. Kale is also outstanding on the nutrition front as it is dense with vitamins A, C, and K. The heartiness of lacinato kale makes a salad with it into a filling, nutritious meal.
3 large cups lacinato kale–torn to bite size
1/2 cup tomatoes– cut to bite size pieces
1/2 cup red onion– thinly sliced
handful fresh herbs – oregano, chives, basil or anything else available
4 ounces grilled chicken– cut into bite size pieces
Dijon Dressing Ingredients
1 tablespoon dijon mustard
2 Tablespoons balsamic vinegar
2 Tablespoon red wine vinegar
1 Tablespoon tahini or almond butter
4 Tablespoons olive oil
Salt and pepper to taste
1/4 teaspoon anchovy paste
Put all the dressing ingredients in a jar with a tight fitting lid and give it a good shake to mix. Toss several tablespoons of the dressing with the salad ingredients and serve. Refrigerate the extra dressing.