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December 12, 2010 / Michelle Ferris

Kale and Herbed Spring Green Salad

Serves 4-6

1/2 large bunch kale
2 large handfuls spring/herb salad mix
1 carrot
4 mushrooms
1/2 red onion
1/2 package alfalfa or clover sprouts
1 pear
1/2 cup feta cheese
1 cup cilantro
1 Roma tomato

  • Wash all ingredients.
  • Pull ribs off kale, keeping only the leafy bits.
  • Tear kale into bite-size pieces.
  • Massage with a tablespoon of oil as though you were kneading dough. Do so for about a minute or until kale starts to soften up and become more pliable.
  • Slice mushrooms, onion, and tomato in thin, quartered pieces and toss in large serving bowl.
  • Add kale, salad mix, sprouts (thin out so that they mix in evenly) minced cilantro.
  • Use a cheese grater or microplane to shred carrot into salad.
  • Toss all together very well with dressing.
  • Slice pear into thin slices and fan across a corner of the salad (if served individually on plates) with a few pieces, or in a few “fans” on the serving bowl.
  • Crumble feta over the top.
  • Serve.

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