Kale Salad with Lemon Vinaigrette
5 Bunches Black Tuscan Kale
1 tablespoon Red Pepper Flakes
¾ cup Dried Blueberry
2 cups Lemon Vinaigrette (below)
Salt and Pepper
Clean stem off kale and chop in to ½ in strips.
Toss cleaned and chopped kale with ½ cup of lemon vinaigrette. Lightly massage the dressing into the kale. This should be done at least 8 hours before you serve kale; overnight is preferred.
Right before service place kale, red pepper flakes, dried blueberries and ½ cup of the lemon vinaigrette. Toss all together; add more vinaigrette if desired. Yields 10 portions.
½ cup Fresh lemon Juice
¼ cup honey
1.5 cup Olive Oil
1 teaspoon Salt
Place all ingredients in blender and blend for 1 minute. Yields 2 cups.