A clean out your fridge, anything goes type of salad. Use these ingredients as suggestions, but ensure you have a carb and a protein in your own version to help make it a full meal. This version will serve 4 adult portions. We usually double it to use up all the ingredients and give us lots of leftovers.
Course: Main Course, Salad
Cuisine: American, Vegetarian
Keyword: Quick Meals
12-14(1/4 cup)kalamata olives
4-5(1/2 can)artichoke hearts
½lbpasta of choice
De-stem the kale and tear into bite size pieces. Place into large bowl.
1 bunch kale
Cook pasta according to package directions. Allow to cool or run under cold water before adding to bowl.
1/2 lb pasta of choice
Chop cucumber, tomatoes, olives, and eggs and add to bowl.
1/2 large cucumber, 1 medium tomato, 12-14 (1/4 cup) kalamata olives, 2 hardboiled eggs
Chop or separate artichoke hearts with fingers and add to bowl.
4-5 (1/2 can) artichoke hearts
Crumble feta and add to bowl.
4 oz feta
Combine all ingredients for the vinaigrette in a bowl or mason jar and whisk or shake until combined. Pour over salad.
Use two long spoons to work dressing into salad and kale leaves. Allowing the dressing to sit on the kale or be worked into it with spoons will make the kale less bitter.
Spoon into bowls and serve.
Leftovers can be stored for 3 days in the refrigerator. The kale will get even better the longer the dressing is on it.
Adaptations for Baby: Slice cucumbers into finger length and width sizes for a newly-eating baby. Leave skin on to allow them to scrape out the meat. Tomatoes can also be sliced into finger length and shape sizes, skin should be removed. Serve with pasta and a hardboiled egg wedge for a balanced meal. Try picking pieces out to serve to your baby after the salad has been dressed to give them exposure to the flavor of the dressing.