Kale Salad

Salad:

1 small bunch of kale
2/3 cup dried cranberries
1/3 cup toasted sunflower seeds

Dressing:

1/2 cup canola oil (or other mild oil)
juice of 1 lemon
2 Tbsp. red wine vinegar
salt and pepper
1 small garlic clove, crushed
2 Tbsp. apple butter, apple sauce, mango chutney, or, at the last resort, 1 Tbsp. honey

Strip the leafy part of the kale off the hard stock and shred the kale finely with a knife. Wash kale in a lettuce spinner. Toss kale with cranberries and sunflower seeds. Mix together dressing ingredients and pour over salad. This salad keeps, dressed, for several days in the refrigerator.

My Favorite Rice Salad

Zesty Greek Salad

(adapted from "The Kitchen of the Two Sisters")

3 cups dry brown rice, cooked

4 cups fresh spinach

1 bunch green onions, thinly sliced

1 (15 ounce) can black olives, sliced in half

3/4 cup canola oil

juice of 2 lemons (make sure they are fresh to avoid bitter taste)

1 Tbsp. soy sauce

1 Tbsp. dried oregano

1 Tbsp. dried basil

2 garlic cloves, minced

2 tsp. salt

1 tsp. pepper

Combine the first 4 ingredients in a large bowl (rice should still be hot). Combine the dressing ingredients in a small bowl and pour over rice mixture. Toss well. Serve immediately or at room temperature.

NOTE: I just approximate measurements but these were the original measurements in the recipe.