Kale has sturdy leaves that make it an excellent choice for a hearty salad. In this Greek-inspired recipe, it's cut into ribbons and massaged with olive oil and salt to soften it without having to cook it. The vinaigrette for the salad has garlic, cider vinegar, Dijon mustard, and olive oil to make a tangy, garlicky dressing. Toss in some cherry tomatoes and feta cheese, and serve as a flavorful side dish next to roasted chicken or grilled salmon.
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