Rainbow Kale Salad
If salad had a gender, today’s Rainbow Kale Salad is definitely a female. She’s not a sexy siren as is a Niçoise nor a voluptuous vixen as is a Caprese. Certainly, this salad is not the manly kind that is the Caesar or Olivier (coincidentally named after the men who concocted them).
My Rainbow Kale Salad is soft and feminine; the curls of the kale leaves, reminiscent of petticoats and ruffles. And the colours! Oh the colours: purples that sparkle like amethysts; greens that glow like jade; oranges that smoulder like a fiery sunset.
Not only is kale one good-looking cruciferous vegetable, it is also one of the healthiest to eat! Kale is an excellent source of vitamins A, C, K, and manganese. It is also a very good source of fiber, copper, calcium, potassium, and vitamin B6. It’s got anti-inflammatory properties, which means it can help ward that evil cancer away! It is a vital ingredient in the juicing regimen cancer patients often adhere to.
Kale is kind.
Because of its mild flavour compared to its relatives (cabbage, Brussels sprouts, and collard greens), kale can be easily enjoyed in soups, salads, pasta, or even as is. The trick is not to overcook these vegetables – 5 minutes cooking time is usually what it can handle in order to preserve all the nutrients.
But in this case, my recipe for Rainbow Kale Salad requires no cooking at all! The light taste of these leafy greens – combined with the sweetness of mandarin oranges and red bell peppers – will blow you away! The colours alone are so pretty; the flavour, fresh and dainty. I’m officially smitten with this salad! It makes my heart beat fast…and for all the right reasons!
- 1 cup purple kale, chopped
- 1 cup Tuscan kale, chopped
- ½ cup red cabbage, chopped
- ½ red onion, sliced thinly
- ½ red pepper, sliced thinly
- 2 large mandarins, peeled and cut into segments
- 2 tablespoons sunflower seeds
- 2 tablespoons balsamic vinegar
- 3 tablespoons freshly squeezed orange juice
- 1 teaspoon Dijon mustard
- freshly ground black pepper to taste
- Combine purple kale, Tuscan kale, red cabbage, red onion, red pepper, mandarins, and sunflower seeds in a salad bowl.
- In a smaller bowl or measuring cup, mix balsamic vinegar, orange juice, and Dijon mustard. Whisk until combined.
- Pour the dressing on the salad and toss until the leaves are well coated.
- Season with freshly ground pepper to taste and serve cold or at room temperature.