I am always surprised at how many people love this Salad—my husband, his brothers, their wives, my meat-eating-Wyoming family—they all devour it at family gatherings. I hope your next dinner guests will enjoy it too!
|Kale Salad with Lemon Vinaigrette
8 Cups Kale (one bunch), washed and chopped into 1 inch leaves
1 1/2 Cup (one 15 oz. can) garbanzo beans, rinsed
1 1/2 Cups barley, cooked and chilled (3/4 Cup dry)
1/3 Cup Feta cheese, crumbled
1 avocado, cubed
1 pear (optional), cubed
1/4 Cup green onions, chopped fine
Makes 8-10 side servings.
1. Kale can be a pretty bitter lettuce if it isn’t prepared right. I recommend preparing the kale and putting it in a large mixing bowl. Before adding any other salad ingredients, pour the lemon vinaigrette over the kale. Start by using just half the dressing. With a pair of tongs, massage the dressing into the kale. This tenderizes the kale and helps it absorb the dressing, taking away the bitter taste. I do this about 20 minutes before serving the salad.
2. Add all remaining salad ingredients and serve immediately. This salad stays fresh for 24 hours in an airtight container, so you can make it in the morning and eat it for lunch, or make it for dinner and eat leftovers the next day.