Active time15 minutes + 2 hours
Yield4 small bowls
1 bunch of kale
8 oz. salad dressing, home-made or good bottled (my preference is a vinegar-based dressing!)
1 teaspoon honey mustard or Dijon mustard or to taste
1 tablespoon honey or agave or to taste
Optional seasonings: crushed red peppers, garlic, smoked paprika, etc.
Optional veggie overload: add chopped tomatoes and red onions
- Wash greens, remove the stem, and cut/tear the kale into small, bite-sized pieces.
- Mix all ingredients well, massaging greens into the salad dressing to completely mix. Cover tightly, and refrigerate for a few hours or overnight to soften kale.
- Pour oﬀ any excess liquid before serving. Enjoy!
Recipe courtesy of Carrye Brown, African Heritage and Health Ambassador.
Saturated Fat: 1g
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