Chef Pam Sears shared this recipe with us at the Shively Fresh Stop Market on June 29, 2016. We hope you enjoy it!
Tuscan Cannellini and Kale Salad
Mix the beans, kale and tomatoes in a large bowl. Toss with the dressing. Top with grated parmesan.
Kale Salad with Blueberries and Craisins
Blend the dressing and set aside. In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together. Cover and refrigerate at least 3-4 hours or overnight. When ready to serve, gently toss in the sliced red onion and blueberries being careful not to crush the berries. This is a great salad to make for lunches. Don’t put the fruit in until the day you want to serve. Will stay fresh for several days.
Options: Add edamame, nuts, pumpkin or sunflower seeds.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.