Recipe of the Week - February 28, 2014
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
- Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, about 2-3 minutes; stir in apple.
- 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.
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