ORDINARY LIFE

Tina Arapolu co-owner of Easy Valley (organic) Farm in Southern Oregon, helps produce tons of veggies just a couple miles from where I live. I asked her to show me where she grows kale. Wow! The hoop house was rockin' with vitamin vibes from all that kick-ass kale. Maybe you don't get as excited about kale as I do? It is an acquired obsession.

PK and I enjoyed yet another potluck party last weekend, prompting me to fiddle around making one more raw kale salad. When a pot-lucker told me that it was the first kale dish she'd ever liked ,and she couldn't even taste the kale, and a few more asked for the recipe, I figured it was worth a yet another kale recipe post. This will be the eleventh! (Scroll down for links to earlier recipes.)

But this one is really good. It's all about using super fresh ingredients and a homemade strawberry vinaigrette dressing. I think the dressing would make cardboard palatable.

One bunch of just-picked lacinato kale is $2.50 at Tina's

make-your-own change farm stand. I prefer this variety for salads. And

I love the country feel of the on-your-honor sales approach.

Local berries, one mile away, are the BEST! Our berry
crop failed this year so I frequent the strawberry stand.

Let's get to the dang recipe! This is a non commercial blog and lacks a "print" button, but you can do it the old-fashioned way: select and copy the recipe to a word processing program.

Kale Salad with Strawberry Vinaigrette

6-8 servings

1 bunch of farm-fresh kale, de-ribbed and chopped
1/2 head (small-medium) organic cabbage, chopped
1 small-medium sweet spring onion with some greens, sliced
1 handful of arugula, chopped (optional, I just happened to have some)
1/4 to 1/3 cup dried cranberries (dried cranberries have a lot of sugar. They taste great in the salad, but leave out if you're diabetic or avoiding carbs.)
1/3 cup crumbled feta cheese
1/3 cup roasted salted pumpkin seeds (or slivered almonds, roasted pecans or another roasted seed or nut)
1 pint fresh strawberries, sliced

Directions
Chop the kale, cabbage and arugula, if using. Add the white parts of the sliced onion and the cranberries. Mix in a salad bowl and cover, or store in a plastic bag and refrigerate, if making several hours in advance.

An hour or so before serving, assemble the mixed kale, cabbage, arugula, cranberries and onion and toss with dressing in a salad bowl. Start with 4 tablespoons of dressing and add more as necessary.

Let it marinate. refrigerated for at least a half hour. Before serving, sprinkle the feta cheese on top, followed by the nuts or seeds, then the sliced strawberries. Sprinkle with the sliced green onion tops, or substitute chives.

Strawberry Vinaigrette Salad Dressing

I reviewed a dozen or so recipes and finally came up with this, which turned out great.

1/2 cup strawberry vinegar*
3/4 cup oil. I used half avocado oil and half olive oil
3 tablespoons honey, or to taste. This yields a light to moderately sweet dressing. Low-carbers can choose Splenda, stevia or other low-carb sweeteners.
1 teaspoon celery seed
1/2 teaspoon dried mustard

Directions
Use a wire whisk or a food processor to blend ingredients. The oil may separate, so shake or stir before dressing the salad.

*Strawberry Vinegar

This recipe is adapted from Epicurious. It is the essential ingredient in strawberry vinaigrette dressing. It is incredibly fresh and strawberry-tasting.

Make it a couple hours, or even a day ahead. Don't freak out! It's easy! You can use this fruity vinegar for a week or so, according to Epicurious. I tripled the recipe because I was making salad for 36 people. One recipe would have been plenty! The ingredients below make about two cups of vinegar. Adjust accordingly.

1 pound strawberries, trimmed (3 cups)
2 tablespoons sugar (or low-carb sweetener)
2 cups white balsamic vinegar, or, as adapted by me who lacks access to white balsamic, 1 cup unseasoned rice vinegar and 1 cup balsamic

Directions
Using a food processor, pulse berries with sugar until finely chopped and juicy. Lacking a food processor? Try a potato masher. Transfer to a bowl and add vinegar. Stir. Let stand one hour or more. Strain vinegar through a fine-mesh sieve into a bowl. This can take 30 minutes or more. Discard solids. Refrigerate, covered, in a glass jar. Stays fresh tasting for about a week.

Why bother eating kale?

Here are the Top Ten Health Benefits.