Cookin’ with the chronicle

This week is kale salad because it’s a great time to be eating greens. If you have never tried it, you are in for a treat.

Buy fresh kale or pre-cut kale at your grocer. Crisp, raw kale is delicious!

You’ll want to wash it and then cut or tear it into small pieces. Spin it or dry it with a hand towel.

This salad can actually be made to whatever you prefer. I’ll give you my recipe.

This is what I put in it: dried cranberries, walnuts or pecans, vidalia onions (of course), any kind of apple (I use honey-crisp), and I also put cucumber and celery in because I like a lot of crisp veggies.

This may be cheating, but it’s easy! Buy a bottle of good poppyseed dressing, toss it on the salad and serve!

You can add any kind of fruit you like, lots of vegetables, olives, cheese—use your imagination. This is such a good little salad that stays crisp a long time, even after it’s drenched with the dressing on.