January 6, 2012 By Leanne Vogel July 7, 2015This weeks’ salad challenge posts: Introduction, Sweet + Creamy Broccoli Salad, Green Goddessphere at Sea, and Spinach Salad with Tomato Vinaigrette I never was big into kale. I remember making a salad with it many years ago – replacing romaine for a bunch of kale in a Caesar salad and nearly died. It was so dry and tasteless. Fast forward a couple of years and I’ve slowly learned that kale doesn’t have to be a complete write off, it’s just sensitive to preparation and ingredients. Prepare it right, and you have a delicious pilaf, or plate of chips before you. Prepare it wrong, and it becomes a great snack for your furry friends. The meal that made me turn a new leaf (har-har) toward my thoughts on kale, was when my friend Emily ordered a portabella flatbread, during one of our monthly get-togethers. The flatbread looked and smelled amazing, and was loaded with kale. After dinner I asked her to guess what ingredients were used so I could make it for myself when I got home. Of all the pizzas I’ve ever made, this Portabella Flatbread with Walnut “Cheese” gets me every time. And look at all that kale on there :D
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.