Sunday, August 5, 2012

Bruised Kale, Tabbouleh Salad



We recently discovered how wonderful kale is raw.  Previously we assumed that this nutritious green was too tough to eat raw.  We have now found that, "massaging or bruising," kale makes a wonderful salad green.  We use kale with, or in place of, parsley in Tabbouleh Salad.  I prepare the kale by cutting out the stem, bruising it with a rolling pin on the cutting board and chopping it to my desired size with my chefs knife.  There are other methods and recipes you can Google.


This tasty salad has 6-7 raw vegetables.  Add the low calorie, low carbohydrate dressing below and it will easily feed six people.  Makes a very tasty and colorful potluck dish.


Recipe for "Bruised Kale Tabbouleh."

Vegetables:
1- Bunch kale, "bruised."
2 cups- grated cauliflower or cooked quinoa.
1- Bunch green onions, chopped.
2- Carrots, finely grated. (Optional)
1- Medium zucchini, sliced and diced.  (Little cubes.)
2- Stalks celery, sliced and diced.
8 oz- Cherry tomatoes, halved length wise.

Dressing:
3 oz- Lemon Juice
1- Rounded TBS Red Miso paste.  (Vegetable bullion can be substituted.)
2oz- Olive oil.

Method:
1.  Blend all prepared Vegetables in large bowl.
2.  Prepare Dressing in shaker jar.  Be sure to shake vigorously to dissolve miso.
3. Blend Dressing into Vegetables and chill.

Note:
This recipe can be varied to suite the vegetables you prefer and have in your refrigerator.
We often add our protein to this salad for a one dish, Lean and Green compliant meal.
There is no right or wrong way, it is a very nutritious salad and however you tweak it is the right way.

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