I applied for my first job. It’s 2 hours away. It would require a move.
This thought came to me sometime around…oh, I dunno…5 minutes after hitting the “submit” button on my computer screen. “Sarah, what are you DOing?”
“I don’t know!!” I shouted back.
Sometimes, you just have to roll with it. I’m not really expecting to hear back from any of the jobs that I’m applying for, but on the off-chance that I do hear back, I’ve decided that I’m completely game for going wherever life takes me. Well. Almost anywhere. I do have my boundaries. 😉
Still. I felt unusually nervous last night. As if I was already moving, even though I’ve just begun to seriously begin submitting applications.
That’s when I turned to my therapy. I chopped some kale. I shredded some carrots. I whisked some dressing. I made dinner.
Kale is one of those foods that either tastes really, really good or really, really bad. It has the potential of being either. It is—let’s be honest, here—a little on the bitter side and needs a lil’ somethin’ somethin’.
But, really, it’s not all that fussy. Don’t let those fancy, curly green leaves fool you! A simple dressing and a few additions will do just fine. In the end, you’ll be rewarded with a fine salad, in which kale will prove to you that it can taste really, really good after all.
I’ve made many different salad dressings for kale salads, but this is one of my favorites, especially if you happen to have sunflower seeds and sunflower butter on hand. The seeds give the salad crunch. The sunflower butter disperses the nutty flavor throughout the salad, deep in to the crevices of the kale leaves.
It’s a delightful combination.
Once the kale and the mix-ins are tossed really well, you have your salad!
This would make a nice main entree if you topped it with grilled chicken, tofu or beans.
I just so happened to be in the mood for scrambled eggs and toast. Sometimes you just have to roll with it. 😉
Kale. Delicious. And all in one sentence.
Who would have thought?
A Sunny Kale Salad
- 1-1/2 pounds kale, tough stems removed
- 3 large carrots, grated
- 1/4 cup dried cranberries (Craisins)
- 1/2 cup dry roasted sunflower seeds
- 1/4 cup olive oil
- 1/3 cup lemon juice
- 2 Tbsp. sunflower butter
- 1 tsp. garlic powder
- Roll up kale leaves into a bundle and slice very thinly. Place in large bowl and mix with carrots, cranberries and sunflower seeds.
- In a medium sized bowl, combine olive oil, lemon juice, sunflower butter and garlic powder with a whisk. Mix well.
- Pour dressing on top of kale mixture, toss well and refrigerate for at least 1 hour before serving. Leftovers may be used for lunches the following day. Enjoy!