We love kale.

Love, love, love, love it!

Not only is it a super food – packed with a whole slew of vitamins and minerals, it also tastes good.

I tried to grow my own kale last year, but  I planted it too late. It struggled all season, barely giving me enough kale to make myself a salad once a week.

So this year I planted early and abundantly. Four different varieties – just in case one didn’t work I would have a back-up.

And they all came up! All four varieties – Russian red, Blue Curled Scotch, Dwarf Siberian and my favorite – Scarlet Kale (cause it’s so pretty!)

We have kale by the dishpan full!

Kale for lunch. Kale for supper. Kale to share.

And kale to make this delicious salad frequently! Which is a very happy thing – since I absolutely adore it!

You need four basic components –

Kale – any variety, washed and torn into bite-sized pieces and placed in a serving bowl. If it’s not baby kale, you might want to pull out the tough stalk and ribs.

Add some fruit for sweetness.  Strawberries are our go-to favorite, but blueberries, raspberries and even dried cranberries are yummy. Put in as much or as little as you want – no judgement here!

Then throw on something for a crunch factor – like roasted nuts, or sunflower seeds. Personally I like to toast some slivered almonds with a little butter in my cast iron skillet, then sprinkle with a touch of salt when they are golden brown and delicious!

And finally – toss the entire salad with this yummy poppy seed dressing. (Which can be made in advance and kept in the fridge.)

Poppy Seed Dressing

1/3 cup olive oil
1/4 cup sugar (5 teaspoons Truvia)
3 tablespoons balsamic vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
2 teaspoons dried minced onion
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce

Place all the ingredients in a jar with a tight fitting lid and shake.

Refrigerate.

Boom! That’s it! So easy and so yummy!

Just pour that goodness right over those healthy leafy greens and enjoy!