Baby Spinach & Kale Salad with Feta Dressing
by Shanta Nimbark Sacharoff

In this salad, baby spinach greens mingle with finely chopped textured kale, dotted with shredded carrots, and drizzled with a creamy feta cheese dressing.

4 cups of baby spinach leaves, washed and rinsed using a salad spinner
2 cups of curly kale, chopped after removing thick stems and being washed and rinsed
½ cup grated carrots

Dressing:
¼ cup finely crumbled feta cheese (goat feta preferred)
2 tablespoons balsamic vinegar or freshly squeezed lime juice
2 cloves of garlic, minced
l teaspoon minced mixed fresh herbs such as oregano, tarragon and parsley
Freshly ground black pepper to taste

Prepare the leaves as described above and place them in a salad bowl or on a platter. Mix the dressing ingredients together in a jar with a lid and shake well. (Use a blender or a food processor for a creamier dressing). Drizzle the dressing on the salad just before serving.

Shanta Nimbark Sacharoff, author of Flavors of India: Vegetarian Indian Cuisine lives in San Francisco. Visit Shanta's Vegetarian Ethnic Kitchen.

Steaming leafy green vegetables (like chard at right) is easy!

1. Place steamer basket or colander into a pot. Add two inches of water to the pot. Keep water below the bottom of the collander or basket.
2. Add cleaned and chopped leafy greens
3. Bring water to a boil and cover.
4. Reduce heat to medium low, keeping the water at a gentle boil.
5. Steam for 5-8 minutes. The greens should be soft, yet still slightly crisp when finished.

 

 

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