Health & Wellness

Cheryl’s Kitchen – Very Berry Kale Salad with berry balsamic vinaigrette

Cheryl Richard/The Creswell Chronicle

Blackberries, blueberries, kale, peas, broccoli and cauliflower are in season right now. Here is a recipe to marry them all.

Very berry kale salad
1 large bunch of kale. Be creative and look for the colored and curly kale varieties. Wash and take off stems. Chop into bite-sized pieces.
1 cucumber, chopped
1 yellow bell pepper, chopped
1 cup broccoli florets
1 cup cauliflower florets
1 pint blueberries (save half for the dressing)
1 pint blackberries (save half for the dressing)
1/2 cup frozen peas
1/4 cup raw pumpkin seeds
Put all ingredients in a large bowl. Reserve half your berries for the dressing.

Very berry balsamic vinaigrette
1/2 pint blueberries and blackberries
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dijon mustard
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon of honey
Put all ingredients in your Vitamix or blender and blend for two minutes.



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