A substantial salad made with hearty, rich greens packed with fiber, calcium, vitamins A & C. Kale is great braised, added to smoothies, and raw in salads.
Ingredients:
1 pound kale, stems & ribs removed
1 cup ricotta salata*, crumbled
1 cup cooked brown rice
2 tablespoons shallots, finely chopped
lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
5 tablespoons olive oil
1/2 cup dried cranberries
1/2 cup roasted pumpkin seeds
Directions:
Strip kale leaves from stems; tear into bite size pieces. Add ricotta salata and brown rice. Place in a large bowl.
In a small bowl whisk shallot, lemon zest, lemon juice, and pepper. Slowly drizzle in olive oil and continually whisk until blended. Pour dressing over kale; mix well.
Garnish with cranberries and pumpkin seeds
Serves 6:
Prep time: 25 minutes
Nutrition facts: 135g per serving
Calories: 259
Fat: 12.6g
Cholesterol: 0mg
Sodium: 35mg
Protein: 5.0g
Vitamins: A & C, iron, & calcium
*Ricotta Salata is a dried, salty, aged sheep's milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white.
Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, the result is a firm cheese, ideal for grating and often used in salads or pasta dishes.
Orignal recipe from J. Adler; adapted by DLee, 2009
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