Sunday, May 20, 2012

Baby Kale Greek Salad Recipe

Baby Kale Greek Salad
All the flavors of Greek salad, plus baby kale!

Yes, the infatuation with Earthbound Farm Organic Baby Kales  is still going strong around here, and last week my local Fresh Market store had the baby kale mix on sale, so there's been a lot of baby kale on the menu.  Of course that's perfectly fine with me since I love this baby kale, especially for salads.  Not only is the flavor milder, the baby kale mix such a nice combination of flavors and shapes.  I like the crunch that kale gives to this version of Greek salad and I loved the way all these flavors worked together.

If you like kale and you're looking for a Meatless Monday idea for tomorrow, I highly recommend this salad.  I used a moderate amount of Feta, so if you're eating it for a whole meal salad you can eat half this without feeling too much guilt.  I also loved this as a side dish salad, maybe with something like Grilled Zucchini for a perfect Meatless Meal.  (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch.  For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

You can eat baby kale just like it is from the package, but I like to pull off the stems and crisp it in cold water in the salad spinner. 

Whisk together the vinaigrette, lemon juice, Greek oregano and black pepper to make the dressing.

I thought it was fun to cut the Greek olives and cherry tomatoes in slices, because it gave more pieces to get distributed in the salad.

I first tried this salad with little chunks of Feta, but I realized that the crumbled Feta gives more Feta flavor for a much smaller amount.

Toss the baby kale with the dressing, in a bowl big enough to hold all the salad ingredients.  (After making this a few times I decided the kale doesn't really need much dressing, but you can use more if you prefer.)

Then add the sliced olives and cherry tomatoes and toss gently so they get coated with dressing.

Sprinkle the crumbled Feta over the salad and gently toss again, then serve.  This does not keep well in the fridge, so only make as much as you can eat at one meal.


Baby Kale Greek Salad
(Makes 2 main-dish salads or 4 side-dish salads; recipe created by Kalyn with inspiration from Kale Greek Salad from We Are Not Martha.)

Ingredients:
5 oz. mixed baby kale or chopped kale leaves (I used Earthbound Farm Organic Baby Kales.)
1 cup cherry or grape tomatoes, cut into slices
1/3 cup Kalamata olives, cut into slices
2 oz. Feta cheese, crumbled (I used My Favorite Feta Cheese.)

Dressing Ingredients:
2 T vinaigrette dressing (Use purchased vinaigrette or your favorite homemade vinaigrette.)
2 tsp. fresh-squeezed lemon juice
1/4 tsp. dried Greek oregano
fresh ground black pepper to taste

Instructions:
You can eat the baby kale mix right out of the package, but for a prettier salad, I like to pull the stems off and then crisp the kale leaves in cold water in the salad spinner, then spin dry.  You can definitely skip that step if you're short on time or don't want to be so fussy.

Whisk together the vinaigrette, lemon juice, dried Greek oregano, and black pepper to make the dressing.  Cut the Greek olives and cherry tomatoes into slices and crumble the feta.

Put the dried kale into a salad bowl big enough to hold all the ingredients.  Add the dressing and toss well, until all the kale is coated with dressing.  (I liked this best with only this small amount of dressing, but you can use more if you prefer.)  Add the tomatoes and olives and toss again so they are coated with dressing.  Then add the crumbled Feta and gently toss to distribute it in the salad and serve immediately.

This does not keep well in the refrigerator, so only make as much as you can eat at one meal.

Click Here for Printer Friendly Recipe

South Beach Suggestions:
Kale is a great low-glycemic ingredient for the South Beach Diet.  Most Feta is a bit lower in fat than other cheese (My Favorite Feta Cheese has 6 grams of fat per ounce), so as long as you use a Feta that's not high in fat this would make a great salad for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Baby Kale Greek Salad (and Ten More Meatless Salads with Kale)

Ten More Tasty Meatless Salads with Kale:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Whole Wheat Orzo Salad with Kale, Chickpeas, Lemon, and Feta from Kalyn's Kitchen
Raw Kale Salad with Pecorino (or Parmesan) and Lemon from Kalyn's Kitchen
Kale and Romaine Caesar Salad from Kalyn's Kitchen
Kale Greek Salad from We Are Not Martha
Kale Salad with Quinoa, Tangerines, and Rosted Almonds from Gluten-Free Goddess
Kale Salad with Currants, Pine Nuts, and Parmesan from Mountain Mama Cooks
Kale, Quinoa, and Fresh Strawberry Salad with Minneola Vinaigrette from Poor Girl Eats Well
Kale and Chard Salad with Blue Cheese and Walnuts from Pink Bites
Kale Salad with Tahini-Lemon Dressing from More Cheese More Chocolate
Kale and Carrot Salad with Pecans and Cranberries from Taste Food
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

counter customizable free hit

9 comments:

  1. Our mutual baby kale addiction makes me endlessly happy! I take this over normal greek salad any day!

    ReplyDelete
  2. I love kale and Greek salads but have never thought of putting them together. Great idea!

    ReplyDelete
  3. I will have to keep an eye out for baby kale. By the way, I am very supportive of your addiction if it means that you'll be posting more recipes like this one!

    ReplyDelete
  4. Great for the summer days ahead! Thanks!

    ReplyDelete
  5. Thanks for the positive reinforcement from my fellow kale addicts!

    ReplyDelete
  6. Baby kale, I have to look out for that! I love baby greens, they are so much milder than their adult versions.

    ReplyDelete
  7. I still haven't located any baby kale in my local supermarkets. Next step: ask the produce manager to order some. I could easily get addicted to this salad.

    ReplyDelete
  8. Mimi from North GeorgiaMay 24, 2012 at 5:47 PM

    This looks wonderful, and I will search for baby kale when I go into town tomorrow! I have a question (after reading your directions on how to freeze rosemary -- wonderful web site, BTW). Can you suggest some meatless recipes that rosemary would be a good fit for? A friend snipped several branches off her huge rosemary plant, and I have frozen some -- now don't know what to do with it, as I have only had it with poultry in the past. Also, Is rosemary only edible after being cooked, or is it ever used raw?

    ReplyDelete
  9. Mimi, I hope you enjoy the salad. I can't really think of recipes where rosemary is used raw. For meatless recipes using it, I would suggest putting "rosemary" into the search box and then scroll through the recipes that come up. I know there are several good ones with butternut squash, and probably a lot more.

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips