Try this flexible recipe. Fiber rich and nutrient dense. Raw kale salads are always great because they tend to last much longer in storage than head lettuces (romaine, green leaf, red leaf, etc.) Make a larger than usual batch and enjoy this salad all week long.
1-2 bunches of kale
Red wine vinegar
1 small jar of sun dried tomatoes (see YHS dry good list)
optional 1-2 garlic cloves
Wash and tear kale into bite-sized pieces, excluding the middle spine. Lightly drizzle with balsamic vinegar, red wine vinegar, and a bit of salt. Get one small container of sun dried tomatoes in olive oil, chop in small pieces and add to salad along with the oil that they came in. For an extra kick and to boost the salads cold fighting power, add 1-2 cloves of fresh pressed garlic.