Press Releases

Recipe of the Week - February 28, 2014

Kale Salad

6 servings


10 cups sliced kale (about 1 bunch)

1 medium apple, thinly sliced

3 Tbsp. Olive oil

2 Tbsp. lemon juice

1 tsp salt

½ tsp pepper

¼ cup crumbled feta cheese

¼ cup pumpkin seeds or pepitas


  1. Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, about 2-3 minutes; stir in apple.
  2. In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with feta cheese and pumpkin seeds.


All recipes are provided by Debbie Clark, RCH Food and Nutrition Manager.


Janet Stewart

RCH Marketing/Public Relations Coordinator