Thursday, February 5, 2015

Kale and artichoke salad


A hearty and filling salad that packs a non-negligible flavor punch. Also, if you are afraid of vampires, this is your foolproof protection. No longer need to carry a stake and hammer, a crucifix, or any other hefty object. Just have this salad once a day, to keep all vampires away!

Ingredients
1 cup canned artichoke hearts
1 red bell pepper
1 orange bell pepper
0.5 cup Kalamata olives
12 oz kale leaves
1 red onion
2 cloves garlic
1 tbsp maple syrup
3 tbsp red wine vinegar
0.25 tsp salt
2 tbsp olive oil

Preparation
Cut the leaves off the kale stems and chop them. Massage with 1 tbsp vinegar, 1 tbsp olive oil and 0.25 tsp salt. Set aside.

Chop the artichoke hearts. Quarter the olives. Dice the red onion. Dice the bell peppers.


Add all veggies to a large bowl. In a small bawl mix the remaining vinegar, maple syrup, olive oil and two cloves of crushed garlic. Add to veggies.


Toss veggies with dressing. Adjust salt level and allow to sit for an hour. Serve with a crusty fresh roll.

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