Patty Coleman is spilling more nutritious knowledge. Check out the recipe for her favorite summer salad:
Rainbow Kale Salad:
Ingredients:
- 2 bunches kale (stems removed, chopped or ripped)
- 6 small cooked beets (quartered)
- 2 small sweet potatoes
- 1/4 c roasted sunflower seed kernels
- 1 pint grape tomatoes (halved)
- 1/4 cup feta cheese
- 1/8 cup red onion (small diced)
- 3/4 c olive oil
- 1/2 c red wine vinegar
- Kosher salt
- Ground black pepper
Directions:
Preheat oven to 425 degrees. Wash and cut sweet potatoes into 1″ cubes. Spread sweet potatoes on a baking sheet, drizzle with olive oil (about 1 Tbs.) and sprinkle with 1/8 tsp. kosher salt. Roast in oven for about 15-20 minutes until crispy on the outside, and soft inside. While potatoes are roasting, prepare the rest of the ingredients. Add to a large mixing bowl: chopped kale, quartered (cooked) beets, grape tomatoes (halved), diced red onion, and 1/4 c of feta cheese. Toss together and sprinkle with 1/8 tsp. kosher salt and black pepper then set aside.
Dressing: In a small mixing bowl whisk together the remaining olive oil and vinegar, and add a dash of salt and pepper. Add the dressing to the large bowl and toss together. Once potatoes are done cooking, remove from the oven and cool for 5 minutes. Once cooled down a bit, add to the salad mixture and top with sunflower seeds. (Serves 4)