1-2cans cooked & drained Lentils (or your favorite bean
1-2handfuls of Dried Cranberries or Fresh pomegranates
6-8ozcontainer crumbled Feta
Infused dressing
½cupolive oil
1-2shallotsthinly sliced
4garlic clovesminced
1tbspItalian or Oregano Seasoning
1TspSea Salt
1TspPepper
⅛TspCayenne for a little kick
2-4tbspLemon Juice
1tbspLemon Zest
1cupof Slivered Almonds &/or Pistachio Nut meatI use a mix of both
Equipment
1 saute pan
1 Large mixing bowl
1 Cutting board
1 knife
1 mixing spoon
Method
Heat-infused ingredients – Except for the nuts – on medium heat while preparing cold ingredients and adding them to the Kale. Save the Feta until the last step.
Take the kale and Oil and, using your hands, massage the kale. I keep the stems on because I’m all about some crunch and fiber. You can remove it if you want.
Cook the infused ingredients for 5 minutes, stirring occasionally, then remove from the heat and set aside. Then add the nuts to the infusion and stir lightly until all are coated.
Add all cold items to the kale, mix, and stir in the infused ingredients. Take a bite and add more lemon juice if you need a bit more tang. Once everything is mixed to your liking, add the feta and toss again until it’s evenly distributed.
You can eat right away or store it in the fridge for several days.
Video
Notes
I used a mix of Slivered Almonds and Pistachio nut meat. It tastes even better the next few days and stores well in the fridge!Infused Kale Salad
