Greek Kale Salad
Have you met my trendy friend Kale yet? This popular leafy vegetable continues to be a health craze. I am admittedly late to the party: this was my first kale salad (gasp). I’ve always been apprehensive about using this high fiber vegetable, rich in vitamins and minerals. Its rough texture seems almost too healthy to hold it’s own as the main leafy part of a salad. Lets face it – no one wants to feel like they’re eating cardboard, right? But the idea of a Greek kale salad seemed much more enticing. I love Greek salad and it just so happened that a friend of mine was serving what she referred to as Greek kale salad at get together. It was brilliant. Classic chunky Greek salad vegetables and feta combined with leafy kale and a lemony vinaigrette. It was the perfect kale salad for those of us that are scared of kale salads.
It can be difficult to eat healthy this time of year. Especially here in the Northeast where we just made it through one of the coldest February’s on record. Heavier fatty foods like mac and cheese or meatloaf and mashed potatoes are often enticing while really fresh produce is harder and harder to find. We have to remind ourselves to “eat your vegetables” like our mothers always said, because the idea of a salad for lunch when it’s 5 degrees outside, just doesn’t cut it. Enter the Middle Eastern Vegetable Bake. This vegetable mélange is the solution to healthy eating and cold weather cravings – with a touch of warmth.
