Warm Kale Salad

Here is a leafy green dish my husband will eat adapted from Slice Health Inspired Food by Barb Davies and Jennifer Rallison.

Ingredients:

4 to 5 cups kale, spine removed

2 large carrots julienned or shredded*

1 small red onion, thinly sliced

2 tbsp. apple cider vinegar

2 tbsp. unpasteurized honey or maple syrup for vegan

Dressing:

2 tbsp. extra virgin olive oil (cold pressed, unprocessed)

2 tbsp. flax oil

1 tbsp. balsamic vinegar

1 tsp. Dijon mustard

1 tsp. each basil and freshly ground pepper

Steam the kale for about 10 minutes. Meanwhile, saute onions and carrots in the 2 tbsp. of apple cider vinegar and honey for about 5 minutes until the onions are bright red and soft.

Whisk oils, balsamic vinegar, mustard, basil and pepper together.

Combine cooked vegetables and pour dressing over mixture. Serves 4-6.

*You can substitute carrots for any cooked vegetable, such as beets, potatoes, etc.