This one's for....

Colsaladpalooza 2010.

I've mentioned this salad before and even posted a picture.  I linked to a recipe and mentioned my modifications.  To keep you from having to follow a lot of links, here's the recipe the way I make it.  My husband just told me last night that he could eat this salad every day.  I could, too.  I'll be planting kale soon so that we have a bounteous fall supply (hopefully!)

Raw Kale Salad

1 bunch kale
1 Tablespoon olive oil
1/4 tsp. kosher salt
Juice of 1 lime
1 tsp. balsamic vinegar (I've also used red wine vinegar)
1 orange, peeled and sliced OR a can of mandarin oranges
1/2 cup almonds
1/2 cup dried cranberries

Optional additions.  Add any or all:
1/4 cup finely chopped red onion
1 grapefruit, peeled and chopped

Wash the kale and spin in a salad spinner.  Slice as thinly as you can (the recipe online says to "chop into thin ribbons" - get the picture!)

Drizzle olive oil over the kale and sprinkle with salt.  Massage the oil into the kale with your hands (yes!).  Let it rest for 10 minutes.

Add the rest of the ingredients.  You can refrigerate this til ready to serve or serve at room temperature.  I like it either way.

This salad keeps well so we double or triple the recipe and keep it for daily consumption.  So delicious and healthy!