I had a fabulous time at DC VegFest today! The turnout was tremendous. Thanks to so many of you who came out to see my food demo. I really appreciate the love! As promised, here’s my kale salad recipe. (I posted the fresh peach cobbler recipe a few days ago, so look for it two posts back.) If you were at VegFest today, write a note in the comment section below and let everyone know what you thought!
All Hail the Kale Salad
Ingredients:
2-3 bunches curly kale, chopped or torn into small pieces
1 red onion, chopped
5 cloves of garlic, chopped
3 TB olive oil
2-3 TB Bragg liquid amino
2 TB nutritional yeast
Cayenne pepper to taste
Put kale in bowl and pour on olive oil. Stir with salad tongs to make sure all leaves are coated. Add in rest of ingredients and mix well with tongs. If possible, let marinate at room temperature for about 15-30 minutes before serving. Yields 6-8 servings. Enjoy!
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I’m am so looking forward to making this salad!
Well, I fixed it and it was a huge success! My husband, who doesn’t really enjoy cooked vegetables at all, fell in love with his new saled of choice. Thanks, Tracye.
Sounds and looks GREAT. Do you have its nutritional vlaues?
Oh My, I made the Spicy Kale Salad. For a friend whose vegan, it was seriously good
(he loved it)!
This one is a keeper, I’m having cravings now for it, will make at least twice a week or more!