RECIPE ALERT: Fresh Kale Salad and Balsamic Dressing

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The Doe Fund is committed to preparing healthy and nutritious meals for its many residents using ingredients that are freshest when in season.  Kale is one of our favorite cold weather crops and we wanted to share this simple recipe that was inspired by our very own urban farms! Located at both our Harlem and Porter Avenue facilities, we have been working hard to reduce our carbon footprint and put our empty spaces to good use!

In addition to kale, this year we have grown multiple varieties of herbs, leafy greens, root vegetables, berries, salad greens, peppers, tomatoes, eggplants, cucumbers, okra, and sunflowers.

Kale Salad

1 lb kale
1/2 cup red onion
1/2 cup red peppers
1/2 cup green peppers
1/2 cup radish 
1/2 cup Balsamic dressing

Balsamic Dressing 

4 tb balsamic 
2 tb honey 
1 tb dijon mustard 
1 tsp basil and oregano 
1 tsp fresh garlic
1 cup olive oil 

Directions for the Kale Salad: Cut all ingredients into small strips. Add them to a large bowl and toss together.

Directions for the Dressing: Add the first 5 ingredients to a medium sized bowl and whisk in 1 cup of olive oil . Add salt and pepper to taste.  Dressing can be served on the side and/or tossed on the salad and served.

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