This is my version, recipe below!
Kale salad (the kale was raw) was amazing! It had what looked like couscous mixed in (though was supposed to be quinoa, I didn't think it was). Kale, grains, sliced almonds and dried cranberries with what I guessed was a citrus (fresh lemon juice) and olive oil dressing.
When we got home, I was like, I AM MAKING THAT SALAD. I foraged the fridge and I had day-old brown rice leftover from Chinese food (the medium box, not the huge box), and I knew I definitely had dried cranberries and sliced almonds. My husband saw me foraging around and he asked what I was making. I said, "That kale salad! But I don't have any kale." And he was like, "Yes, you do." And, lo and behold, I had JUST bought fresh, organic kale only two days ago (to make more kale chips, or so I thought). YES.
Here's the recipe, it is very loose, but you get the idea:
I reconstituted the brown rice (probably about 2 cups cooked rice) in about 3/4 of a cup of liquid dressing: some water, that amazing Kali olive oil, fresh organic lime juice because I wanted lime and not lemon, salt and white wine. I whisked that up in my large, four-cup Pyrex measuring cup and then stirred in the rice and the cranberries. I microwaved it for a minute at a time until the rice was reconstituted, soft and nice and hot.
In between microwaving, I prepped the rest of the salad. I finely chopped about 1/2 a bunch of kale leaves (de-ribbed) and two organic scallions and dressed them with a little of the oil, more fresh lime juice and some salt (no pepper, I don't like pepper in absolutely everything, most of the time, I just like salt and olive oil. So does Rafael Nadal, btw :-) That went into a big bowl.
Then I added the hot, cooked rice to the kale leaves and mixed it gently to slightly cook the kale. I garnished it with slivered almonds and organic grape halves.
This was amazing. I almost ate the whole bowl (I had to stop myself, I didn't know what would happen if I ate too much raw kale :-)
What did you guys eat today?