• campbirchwood

Kale Salad

So two years ago, Rachel’s mom and dad lived at camp. Her mom, Deb, a recipe developer for Better Homes & Gardens and life-long “foodie”, helped in the greenhouse and taught our baker how to make everything.

Then about three times a week, she would harvest fresh produce in the greenhouse and make super delicious salads for anyone who wanted something new and fresh.

This is one of her salads that we all LOVED!!


1/3 cup extra-virgin olive oil

2 tablespoons cider vinegar

3 tablespoons freshly-squeezed lemon juice

6 heaping cups kale, torn into bite-size pieces

½ teaspoon salt

4 Granny Smith apples, cored and cut into very thin wedges

½ cup coarsely chopped red onion

¾ cup sunflower seed kernels

2 cups feta cheese crumbles

In a glass jar or other container, combine olive oil, vinegar, and lemon juice. Whisk well; set aside.

In a large glass, wood, or stainless steel bowl, sprinkle salt over kale. Using fingertips, massage salt into kale pieces. (This softens them and removes any bitterness). Add apples, onion, sunflower seeds, and feta. Using hands, toss well. Drizzle with reserved olive oil mixture, toss thoroughly one more time.

This salad is best served fresh, but leftovers may be refrigerated for two days.

Makes 6 generous servings.

36 views0 comments

Recent Posts

See All