Sherry’s Kale Salad

Includes: Bacon, Garbanzo Beans, Kale, Quinoa, Sun Dried Tomatoes

Ingredients:

1 bunch of kale (I usually use lacinato kale, but other kale or greens will work, too)
2 Tablespoons extra virgin olive oil
2 Tablespoons toasted sesame oil
1 Tablespoon balsamic vinegar
1 Tablespoon of seasoned rice vinegar dressing
coarse ground salt and pepper to taste

 

Directions:
While kale is still bunched, chop off ends. Wash kale leaves. De-stem kale if desired. Slice kale into thin strips and place in large mixing bowl. Add oils and vinegars to kale, then use hands to work ingredients into the kale strips. Kale will become shiny and somewhat wilted. Add salt and pepper to taste.

Suggested additions:
1# For carnivores-add crumbled bacon.
2# For vegetarians-add cooked quinoa, garbanzo beans and thin strips of sun-dried tomatoes.