Yesterday I decided to take a break and surprise Ryan at school with a lunch date. It’s Education Week here in Maryland and parents are welcomed into the school.
Moments before leaving for morning errands I realized that meant I would have to pack a lunch. So I grabbed a recycled to-go container (I’ll never buy tupperware again just take home leftovers from restaurants, geesh!) and stuffed it with kale for a quick salad.
This is what I posted on instagramâ€¦
The result was amazing! A sweet, fresh, raw bite of sunshine. That’s about the only way I can describe it. My only regret was not thinking to add sunflower seeds, which would have been the perfect for a little crunch and protein.
Here’s what I did addâ€¦
- 4-5 large leaves of Curley Kale without he stems removed, chopped into thin ribbons
- 1 fresh clementine peel and chopped
- 1 tbsp dried cranberries
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp red whine vinegar
- 1 tsp olive oil
- pinch of salt
- drizzle of honey (about 1 tsp)
Everything went in the container. The lid went on and I shook it like crazy. It then sat in my car for about 2 hours and I enjoyed the salad with these 2 goof balls…
and a bunch of 2nd graders who I swear, never saw a toddler before. Evan was quite popular at the lunch table. :)
Note: The salad did not look as pretty when I ate it, but man, it tasted good!
Raw kale! Still nodding my head and this is the 3rd one I’ve made. Who would have thunk it!
Note: I use the nutrtitional infomration to calculate points for reference only.
|Servings||Amt per Serving|
|175||5g||3g||old: 3||new: 5|