Spinach and Kale Salad Recipe With Blueberries
My beautiful daughter Chelsey, made this wicked Italian Spinach and Kale Salad Recipe the other night for my husband and I. It was outstanding! Just proving to my husband once again, that healthy can taste so incredibly good! Yes, that carnivorous husband of mine even loved it! In this case, I agree with my father, Joey Romano who always likes to say “I could make a meal out of that salad“.
I know this may sound cliche but I have to say it….delicious and nutritious! Talk about an all-star line-up of super-foods all in one big bowl! (And I do not mean the Superbowl) lol.
Detoxing Properties of Kale
Let me fill you in on the health benefits of this unique Italian salad recipe. The ingredients are amazing and they pack a very powerful punch! Chelsey’s Kale salad recipe has it all including detoxing properties! It even has beets and you cannot beat all good stuff in them! Don’t even get me going on how healthy dates and extra virgin olive oil are for you!
Kale: Low Calorie, High fibre, Zero Fat! High in iron, vitamin K and powerful antioxidants, Vitamin A, C and Calcium Anti-inflammatory, great for cardiovascular health!
Spinach: Again, high in dietary fibre, aiding in digestion and low blood sugar. Anti-cancer flavonoids, helps with high blood pressure. Vitamin C, E, beta carotene, manganese, zinc, selenium Wow!
Beets: Zero fat, Zero calories, instant energy source! Satisfy sugar craving without harmful side effects! Packed with magnesium, calcium, iron phosphorus, folic- acid, A, C and Niacin
Michele Romano Recipes
Kale Salad Recipe
Ingredients::
- 1 bunch of organic Kale, washed and chopped.
- 4 cups organic baby spinach
- 1 small purple onion, chopped
- 1 yellow pepper, cut in strips
- 1 red pepper, cut in strips
- 1/3 cup dates, chopped
- 1/3 cup (100 gram pkg) soft unripened goat cheese, cubed
- 1 medium beet, peeled and grated
Preparation:
Mix all the above ingredients except for grated beets together in a large bowl. Toss with salad dressing and garnish with grated beets.
Salad Dressing:
- 1/3-1/2 cup extra virgin olive oil
- 1 1/2 -2 tbsp balsamic vinegar
- 2 tbsp culinary cherry sauce (If you do not have cherry sauce made in the Creston Valley, use honey or aquave syrup)
- Sea salt and fresh grated pepper.
Prep Time: 30 min
Serves: 6
Live Long and Mangia!
Note: This is a close estimate for the amounts of ingredients in dressing, give or take a little more of one thing or another based on taste or amount of dressing you need.