Jane Deal on Eating Organic

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By KMVT News

Twin Falls, ID ( KMVT-TV / KTWT-TV ) Local Chef Jane Deal discusses the benefits of eating organic and gives a great recipe for Kale Salad.

Kale Salad Recipe;

3 cups M&M Heath Farms organic kale leaves
3 Tbs sugar
1 1/2 tsp salt
1/2 sweet onion, chopped
1/3 cup oil
1/2 cup apple cider vinegar
1/4 cup mayonnaise
1/4 cup sour cream
2 tsp poppy seeds (optional)
1 1/2 cups M&M Heath Farms organic flageolet beans, cooked
1 cup cabbage, shredded
1/4 cup dried cranberries
1/4 cup slivered almonds
M&M Heath Farms organic chicken
olive oil
Molly’s Mills Seasonings


Wash kale leaves under cold water and dry off any excess moisture. Tear the center vein out of the leaves and rip into smaller pieces. Place torn kale in a medium size salad bowl and sprinkle the sugar and the salt over the leaves. Rub the salt and sugar into the leaves to soften the texture. Stir in the chopped onions and allow the mixture to sit for 20 minutes. In a smaller mixing bowl, whisk together the vinegar, mayonnaise, sour cream, and poppy seeds and set aside. Add the beans, cabbage, cranberries, and almonds to the bowl containing the kale and onion and combine. Pour the dressing over the salad and toss. Place in refrigerator while preparing chicken. Wash the chicken off under cold running water and dry off with paper towels. Place chicken pieces on a plate and brush both sides with olive oil. Season generously on both sides with Molly’s Mills seasoning. Grill chicken on the barbecue over medium heat until meat is cooked through. Place meat on a platter and serve with the salad.


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