(about 4 servings)
The weather has cooled somewhat this past week and we have been getting a small amount of rain from time to time. I'm thrilled anytime it rains as we have had severe drought conditions going on for several months now.
Despite the cooler temperatures, I'm still making a lot of salads around here. This kale salad is quite similar to one I make with broccoli and equally tasty. I planned on using only one third of a cup of crumbled feta, but ended up with a bit more when I crumbled the cheese myself. I quite enjoyed the extra feta. :)
This salad will keep for a couple of days and travels really well.
1 bunch kale, washed and chopped or sliced (1" x 1/4"), about 4 cups
1/3-1/2 cup crumbled feta cheese, to taste
1/2 small red onion, finely chopped
1/3 cup dried cranberries
1/3 cup roasted sunflower seeds
3 tbsp yogurt
3 tbsp mayonnaise
1 tsp mustard
freshly cracked pepper, to taste
Place the kale, feta, onion, cranberries and sunflower seeds into a salad bowl and set aside.
Combine the yogurt, mayonnaise and mustard in another small bowl and pour over the kale mixture. Toss until everything is evenly combined. Add cracked pepper, to taste. Toss again.
Serve. This salad will keep for a couple of days, refrigerated.