Green’s Sweet and Spicy Kale Salad

Protein Salad – Kale salad, fresh spinach, chickpeas, quinoa tabouli, flaxseed, raw pecan hummus, carrots, tomato, avocado, and roasted tofu

Macrobiotic Bowl – Quinoa tabouli, beans, kale, sauerkraut, seaweed, and steamed broccoli.

Mediterranean Bowl – Quinoa tabouli, baba ganoosh, tzatziki, black olives, falafel patties, cucumbers, tomato, carrots, dolmas, and raw pecan hummus

What I loved most was their Kale Salad.  The tender greens have both a sweet and spicy kick and it is unbelievable.  With some research, I was able to hunt down the recipe.

For information about the health benefits of kale, go to my Superfood Spotlight on Kale.

I made about half the bag in my first batch, and throughout the week, finished the entire bag, using this recipe.  I’m surprised I didn’t turn into a kale leaf!  Here’s how to make it…

Green’s Kale Salad

• 2 bunches of Kale
• 1/4 c. Apple Cider Vinegar
• 2 T. Olive Oil
• 1/4 c. packed Brown Sugar
• 2 cloves Garlic
• 2 T. Soy Sauce
• 1 tsp. red pepper flakes
• Sesame Seeds
• Green Onions, other vegetables (optional)