We are going away for the holiday weekend. Yay! For me, part of vacation planning includes using up the food in my house that will go bad while we're gone. I hate wasted food, so finding great last minute uses for it makes me really pleased.
As I looked inside my fridge last night, I saw a bunch of kale, some baby arugula, one lemon and some cilantro that had to get used plus the last third of my favorite whole wheat bread on the counter. Those ingredients, plus a couple of household staples created a delicious salad for last night's dinner. This salad hit the spot because it had earthiness from the kale, crunch from the croutons, tartness from lemon juice, bitterness from the arugula, salt from the olives and the special secret ingredient that added the needed sweetness – raisins from Peeled Snacks!
Check it out (complete recipe below the photos):
Best wishes for a happy and healthy July 4th weekend!
The Fridge-Emptying Salad
1 bunch of kale, sliced
3 tablespoons of olive oil
3 cups baby arugula
8 green olives, pitted and sliced
1/4 cup raisins (My favorite are the Raisin Expectations from Peeled Snacks)
2 tablespoons fresh chopped cilantro
Juice from one lemon
Whole Wheat Croutons (recipe below)
Salt and pepper to taste
Spread the sliced kale onto a baking sheet lined with parchment paper and drizzle with 1-2 tablespoons of olive oil. Roast in a preheated 375 degree oven for 15-20 minutes or until edges are crispy.
Toss roasted kale with baby arugula, olives, raisins and cilantro until all ingredients are nicely distributed. Add lemon juice and the remaining olive oil and toss once again. Sprinkle with salt and pepper and top with homemade croutons and roasted shallot slices.
Place bread chunks into a mixing bowl and toss with olive oil. Add sliced shallot, toss again and let it sit for about 10 minutes so that the flavor of the shallot has a chance to penetrate the bread. Spread onto a baking sheet lined with parchment paper and bake at 375 for approximately 15 minutes.