Hubby is an inspired chef (when he's not flying airplanes) and concocted this fabulous salad to go with our new healthy eating program. I've posted and emailed it so many times, that I wanted to create a short blog post to help me pin it to our Isa-friendly recipe board. It is made best with a team, and I have lots of helpers busy shredding the Kale and cutting up cherry tomatoes. :) The above picture shows Orange Glory tomatoes for fall color. :)
There is no such thing as "too many cooks in the kitchen!" It's also a great way to get little ones involved - such as breaking up the walnuts, etc. I use the shredding blade on my food processor to shred the carrots - but the rest can be done by little hands. Try to keep the bigger stems out of the salad - be sure to show your little ones how to put just the leafy parts in the bowl. Recipe below - enjoy!
Superfood Kale Salad
pint of blueberries
diced red onions
4 carrots shredded in food processor (5-6 if small)
small package of cherry tomatoes
Mix together in a 2 cup measuring cup:
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup apple cider vinegar
few sprinkles of red wine vinegar
1 tsp of sugar
Mix together all of the above - leave out on counter for an hour -hour and a half. Store uneaten part in fridge for 2 days.