Recipe from 2011
We’ve seen several recipes around for Toscano kale salad. So here is a fast, easy salad we invented to use up kale and other stray vegetables. The ingredients given below reflect what we had on hand - you can use pretty much anything. Use only Toscano kale (dark, pebbly leaves with white stems), since Russian kale (red or purple stems) has to be cooked.
3 or 4 large Toscano kale leaves
3 baby carrots
1 big radish
1 baby beet
Salad dressing (Caesar, Ranch or coleslaw dressing)
Remove the stems and central leaf ribs from the kale. Shred or chop the kale into fine little ribbons. Shred or chop the carrots, radishes and beets into tiny pieces as well. Combine all the chopped vegetables in a bowl and stir in some salad dressing. Enjoy.
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