Weekend and Rainbow Kale Salad

All in all, I had a good weekend. I did end up “cheating” on Saturday – I had some peanut butter on an apple and a rather large bowl of leftover homemade ice cream that we found on the Perfect Health Diet website. We had that on my birthday last week – it did have Famous Amos cookies in it which aren’t nearly as good or tempting as I remember.

 

Sunday, I was back at it and had a great day. Dinner was spectacularly colorful and tasty:

Grassfed hamburger, bok choy, Rainbow Kale Salad (saw recipe card at Whole Foods), and various kinds of roasted sweet potatoes (3 kinds). I didn’t get a picture of the “kale crisps” (kale roasted with a bit of EVOO in the oven) – the kids loved those.

 

From Whole Foods website, here’s the Rainbow Kale Salad:

Ingredients

1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
4 cups shredded red cabbage (about 1 small head, quartered and cored)
2 navel oranges or Clementines, peeled and segmented
1 small red onion, thinly sliced
1 large red bell pepper, cored, seeded and thinly sliced
1/3 cup sunflower seeds
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice (from about 1 small orange)
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper

Method

In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.