Low Bowl #35
I did not make this. I probably would never make this. This was left over from an event catered at work and given to me by a colleague who knew I was vegan and didn't want to waste it. It was a sweet kale salad (it had blueberries, apples, and carrots, among other things) and a butternut squash hummus wrap with cucumbers, carrots, and spinach.
This was delicious, and I didn't have to cook! Also, kale salads keep really well, even when already dressed. I struggle to get through a bag of kale, so I don't buy kale often, but maybe I should be exploring ways to make make ahead salads. Let me know if this is something you do.
Always a treat when you score nice eats from a work event. re "make ahead salads": Yes, please let us know what you come up with. And re: kale, other than kale pesto (often make this), or chopped/rough chiffonade used in stir-frys, have not been very creative with this fav ingredient. Want to make a simple kale soup--which, in my opinion, could be consumed hot or cold (love cold soups in the summer), to help use up that large bag in which kale is always sold. Thanks!
ReplyDeleteIt could be a good summer experiment, for when I don't want to have the oven on or stand over the stove. I put kale in smoothies and things, and curries, and stuff like that, but I don't make many kale salads. Having this one dressed well in advance made the greens much more tender and so much more appealing!
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