Kale, like other dark green veggies, may be helpful in preventing various cancers such as colon, prostate and ovarian. Its abundant vitamin K content is important for bone health, forestalling the effects of osteoporosis. And the folic acid and B6 provide cardiovascular support and prevent heart disease.
Marinated kale salads are not only a delicious way to enjoy these dark greens, but they are also easy to make.
There are 2 keys to a tasty kale salad:
1. A good acid (lemon, apple cider vinegar, ricevinegar, etc.)
2. A little bite
For all of these recipes, the kale leaves have been de-stemmed and finely sliced into bite-size strips. The ingredients for each salad are listed with quantity suggestions, which are flexible, depending on the amount of kale you are using and your personal taste preference. Also, all of the recipes are oil-free, but you can add a splash of olive or sesame oil before leaving the salad to marinate, if you like.
– (5 cups) chopped kale
– (3 cups) chopped tomatoes
– (1 cup) chopped basil
– Dressing with balsamic vinegar and salt
Mix kale, tomatoes and basil with a good splash of balsamic vinegar. Leave for a couple of hours to marinate and then salt to taste.
Variation: Add ½ cup chopped kalamata olives before …
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