Kale Salad with Pesto

Pesto Kale Salad

1 Bunch Lacinato Kale or baby kale, sliced thin pieces, ribs removed

Red Pepper, thinly sliced

½ C Pesto (Recipe to follow)

1 ½ C quinoa, cooked using directions on package (I like to add salt to the water and even substitute chicken broth for water to give it more flavor.)

¼ C feta cheese (or more depending on size of salad and preference)

½ C walnuts, chopped

1 Lemon, juiced

Olive oil, 2 T

Salt/pepper to taste

½ C Cherry tomatoes, cut in half

Mix together Kale through olive oil, toss.   Add salt and pepper to taste.  Top with tomatoes.

 

-Salad should be good for a few days.  It is great with grilled chicken and grilled steak.

Pesto

1 – 2 C packed Basil

½  - 2/3 C olive oil

½ C parmesan cheese

1 garlic clove

¼ C pine nuts

Salt/pepper to taste

Mix Basil – Garlic in food processor until smooth, add pine nuts and salt/pepper and pulse.

-You can freeze the leftovers.