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12
2
2
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18
7
7
9
4
1
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1/3
3
2
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|
---
oz
qt
t
---
oz
oz
oz
oz
oz
cl
---
c
T
t
---
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-- Kale
Kale (1)
Water
Salt
-- Salad
Corn Kernels (2)
Bell Pepper grn
Bell Pepper red
Tomatoes
Onion white
Garlic
-- Dressing
Olive Oil ExtV
Lemon Juice
Cajun Seasoning (3)
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Do Ahead - (35 min )
- IF using Corn on the Cob: bring plenty of water to a full
boil over high heat. Strip husks and hair from the Cobs and toss them in
The boiling water. Keep them submerged, and by time the water is back to
a boil they're about done. Drain and let cool.
- Slice the kernels from the cobs and discard the cobs.
- Cut large stems from KALE
- Bring 2 quarts of water to a boil and add 2 t Salt and
stir in Kale. Cook until tender and bright but not mushy, about
10 minutes. Drain and cool.
- When cool, squeeze excess water from Kale. Pile on the cutting
board and make cuts at 90° so pieces will be about 1 inch.
Make - (35 min )
- Cap and seed BELL PEPPERS and cut into about 1/2 inch dice.
- Cut TOMATOES into about 1/2 inch pieces.
- Dice ONION about 1/4 inch.
- Crush GARLIC and chop fine.
- Place all Salad items in a large mixing bowl and tumble to
mix well.
- Pull apart lumps of the chopped Kale and tumble into the Salad
until evenly distributed.
- Mix all Dressing items in a small jar. Shake up vigorously and
pour over Salad. Tumble to coat everything well and refrigerate
to cool.
- Serve cold. This salad will keep refrigerated in a sealed container for
about 3 days.
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