I love buying kale because it’s both versatile and strong. Tuscan kale (also called lacinato kale or dinosaur kale) is loaded with vitamin K and vitamin C. This winter green actually loves the freezing cold weather, so it’s no surprise that it’s a resilient and hearty vegetable, outlasting many other delicate spring greens when it comes to storage. You can actually pour the dressing over the kale and let it sit for hours (it will remain crunchy and fresh because the leaves are so strong).
This sweet salad recipe is an easy and light lunch, and you can certainly add proteins to it. I’ve even eaten it for breakfast at work. No shame in my game.
Sweet Tuscan Kale Salad
(makes a large, family-size portion)
10 oz. (or 1 bunch) Tuscan kale leaves, rough chopped
10 oz. black or red grapes
1/2 cup raw pine nuts
Juice of 1/2 a lemon
1/2 cup olive oil
1/4 tsp. salt
1/2 tsp. turmeric
1/4 cup red wine vinegar
2 tbsp. honey
Place the chopped kale leaves on a large serving dish or platter. Cut the grapes in half length-wise and sprinkle them on top of the kale. Sprinkle on the pine nuts.
In a bowl, coming the lemon juice, olive oil, salt, turmeric, red wine vinegar, and honey. Whisk vigorously to blend, then drizzle over the salad. Allow to salad to rest in the refrigerator for about a half hour, giving the dressing a chance to sink in. Gently toss the salad before serving.