Every year I really enjoy holiday feasts and parties until I can no longer sit comfortably in my party clothes.
It is difficut to get back in line after the holidays because I have trained my tummy to be fed often and in larger portions than normal. As a result I go through a few days when I am starving until I resume my normal eating patterns.
This year I have decided not to suffer and am starting the year with meals that are high in fiber and protein. With this winter kale salad I can turn a new leaf with a hearty salad of Tuscan Kale, nuts and a tangy vinaigrette for dinner.
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon grainy mustard
3/4 teaspoon organic raw agave syrup
Freshly ground black pepper
1 bunch Calavo Nero kale, also known as Tuscan Kale or Black Kale
1 large apple of choice, cored and thinly sliced into strips
1/2 red onion, finely chopped
1/2 cup almond slivers
In a salad bowl, whisk together the oil, vinegar, mustard, agave syrup, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Remove the kale from the tougher stems. Set aside the stems for a garden stock. Next stack all the leaves together and roll them and slice very thinly, chiffonade-style.
Toss the kale, apple, onion, and pecans with the dressing. Season with salt and pepper to taste and serve before dinner or as a dinner entrée with lean protein like a chicken breast.
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