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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.

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Baby Kale Greek Salad  found on KalynsKitchen.com

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.)

Baby Kale Greek Salad  found on KalynsKitchen.com
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. 

Baby Kale Greek Salad  found on KalynsKitchen.com

Whisk together the vinaigrette, lemon juice, Greek oregano and black pepper to make the dressing.

Baby Kale Greek Salad  found on KalynsKitchen.com
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.

Baby Kale Greek Salad  found on KalynsKitchen.com
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.

Baby Kale Greek Salad  found on KalynsKitchen.com
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.)

Baby Kale Greek Salad  found on KalynsKitchen.com
Then add the sliced olives and cherry tomatoes and toss gently so they get coated with dressing.

Baby Kale Greek Salad  found on KalynsKitchen.com

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  found on KalynsKitchen.com

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.)

Ingredients:
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.)

Dressing Ingredients:
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

Instructions:

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.

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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:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

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.)

Baby Kale Greek Salad found on KalynsKitchen.com

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9 comments on “Baby Kale Greek Salad”

  1. Our mutual baby kale addiction makes me endlessly happy! I take this over normal greek salad any day!

  2. I love kale and Greek salads but have never thought of putting them together. Great idea!

  3. I will have to keep an eye out for baby kale. By the way, I am very supportive of your addiction if it means that you'll be posting more recipes like this one!

  4. Great for the summer days ahead! Thanks!

  5. Thanks for the positive reinforcement from my fellow kale addicts!

  6. Baby kale, I have to look out for that! I love baby greens, they are so much milder than their adult versions.

  7. I still haven't located any baby kale in my local supermarkets. Next step: ask the produce manager to order some. I could easily get addicted to this salad.

  8. This looks wonderful, and I will search for baby kale when I go into town tomorrow! I have a question (after reading your directions on how to freeze rosemary — wonderful web site, BTW). Can you suggest some meatless recipes that rosemary would be a good fit for? A friend snipped several branches off her huge rosemary plant, and I have frozen some — now don't know what to do with it, as I have only had it with poultry in the past. Also, Is rosemary only edible after being cooked, or is it ever used raw?

  9. Mimi, I hope you enjoy the salad. I can't really think of recipes where rosemary is used raw. For meatless recipes using it, I would suggest putting "rosemary" into the search box and then scroll through the recipes that come up. I know there are several good ones with butternut squash, and probably a lot more.

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