Baby Kale Greek Salad
This tasty Baby Kale Greek Salad has all the flavors of Greek salad, plus baby kale! And this tasty Meatless Monday salad is low-carb, gluten-free and South Beach Diet friendly.
Yes, the infatuation with Earthbound Farm Organic Baby Kales
is still going strong around here, and last week my local Fresh Market store had the baby kale mix on sale, so there’s been a lot of baby kale on the menu. Of course that’s perfectly fine with me since I love this baby kale, especially for salads. Not only is the flavor milder, the baby kale mix such a nice combination of flavors and shapes. I like the crunch that kale gives to this Baby Kale Greek Salad
and I loved the way all these flavors worked together.
If you like kale and you’re looking for a Meatless Monday idea for tomorrow, I highly recommend this salad. I used a moderate amount of Feta, so if you’re eating it for a whole meal salad you can eat half this without feeling too much guilt. I also loved this as a side dish salad, maybe with something like Grilled Zucchini
for a perfect Meatless Meal.
(You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index. For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)
You can eat baby kale just like it is from the package, but I like to pull off the stems and crisp it in cold water in the salad spinner.
Whisk together the vinaigrette, lemon juice, Greek oregano and black pepper to make the dressing.
I thought it was fun to cut the Greek olives and cherry tomatoes in slices, because it gave more pieces to get distributed in the salad.
I first tried this salad with little chunks of Feta, but I realized that the crumbled Feta gives more Feta flavor for a much smaller amount.
Toss the baby kale with the dressing, in a bowl big enough to hold all the salad ingredients. (After making this a few times I decided the kale doesn’t really need much dressing, but you can use more if you prefer.)
Then add the sliced olives and cherry tomatoes and toss gently so they get coated with dressing.
Sprinkle the crumbled Feta over the salad and gently toss again, then serve. This does not keep well in the fridge, so only make as much as you can eat at one meal.
Baby Kale Greek Salad
(Makes 2 main-dish salads or 4 side-dish salads; recipe created by Kalyn with inspiration from Kale Greek Salad from We Are Not Martha.)
5 oz. mixed baby kale or chopped kale leaves (I used Earthbound Farm Organic Baby Kales.)
1 cup cherry or grape tomatoes, cut into slices
1/3 cup Kalamata olives, cut into slices
2 oz. Feta cheese, crumbled (I used My Favorite Feta Cheese.)
2 T vinaigrette dressing (Use purchased vinaigrette or your favorite homemade vinaigrette.)
2 tsp. fresh-squeezed lemon juice
1/4 tsp. dried Greek oregano
fresh ground black pepper to taste
You can eat the baby kale mix right out of the package, but for a prettier salad, I like to pull the stems off and then crisp the kale leaves in cold water in the salad spinner, then spin dry. You can definitely skip that step if you’re short on time or don’t want to be so fussy.
Whisk together the vinaigrette, lemon juice, dried Greek oregano, and black pepper to make the dressing. Cut the Greek olives and cherry tomatoes into slices and crumble the feta.
Put the dried kale into a salad bowl big enough to hold all the ingredients. Add the dressing and toss well, until all the kale is coated with dressing. (I liked this best with only this small amount of dressing, but you can use more if you prefer.) Add the tomatoes and olives and toss again so they are coated with dressing. Then add the crumbled Feta and gently toss to distribute it in the salad and serve immediately.
This does not keep well in the refrigerator, so only make as much as you can eat at one meal.
Click Here for Printer Friendly Recipe
South Beach Diet / Low-Carb Diet Suggestions:
Kale is a great low-glycemic
ingredient for the South Beach Diet, and it’s great for other low-carb eating plans.
Find More Recipes Like This One:
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Meatless Salads with Kale:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Raw Kale Salad with Pecorino (or Parmesan) and Lemon from Kalyn’s Kitchen
Kale Salad with Currants, Pine Nuts, and Parmesan from Mountain Mama Cooks
Kale and Romaine Caesar Salad from Kalyn’s Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)