May Recipe Highlight:
Happy spring-- Time to start eating local greens!
Raw Kale Salad
YIELD: 100 SERVINGS (K–5) SERVING SIZE: ¾ CUP
- 7 bunches kale—any kind, though dinosaur kale is especially tender (4½ pounds)
- 1½ cups lemon juice (7 lemons)
- 1/8 cup minced garlic (7 cloves)
- 1¾ cups olive oil
- 1¾ cups tahini or peanut butter
- 12½ cups chickpeas—drained and rinsed (1 #10 can)
- ½ teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon pepper
Wash kale and chop into bite-sized pieces, discarding tough center stem. Coat kale with lemon juice and let sit for 10 minutes, until leaves begin to tenderize. Peel and mince garlic. Add to kale. Add olive oil and tahini and toss to coat. Add chickpeas, cayenne, salt, and pepper.
NUTRITIONAL INFORMATION
CALORIES: 123; SODIUM: 118.16 MG; SATURATED FAT: 10.12% USDA REQUIREMENTS MET 3/8 CUP TOTAL VEGETABLE (¼ CUP DARK GREEN VEGETABLES, 1/8 CUP LEGUME VEGETABLE)
