By Dianne Bunis

I haven't been a big fan of kale, finding it a tad bitter when cooked, but when a just-picked bunch caught my eye while perusing the market, I thought I'd give it another try ... as a salad. After all, consider the benefits: low in calories, high in vitamins A, C and K, fiber and iron and a great source of calcium. Eating more kale can help lower cholesterol levels, helps fight arthritis and even protects against various cancers. Your mother told you to eat your greens ... she wasn't kidding!

Mediterranean Kale Salad

Serves 4

1 bunch organic fresh kale

3 organic scallions, washed and sliced on diagonal 1/4

1 cup organic cherry tomatoes, sliced in half

1/4 cup variety of pitted olives, Kalamata and green; chopped

1/4 cup walnut pieces

1/4 cup balsamic vinaigrette*

1/4 cup crumbled goat cheese

Freshly ground pepper

*Whisk together 1/2 cup extra-virgin olive oil, 1/2 cup balsamic vinegar plus 1 clove garlic crushed, set aside.

Wash kale leaves and separate from thick stem, slice and finely chop, place in salad bowl. Add scallions, tomatoes, olives and walnuts. Drizzle with vinaigrette and toss to coat. Divide onto salad plates, sprinkle with goat cheese.


Season with pepper to taste. The olives add enough salty flavor to the salad.