Overnight Kale Salad with Quinoa

May 20, 2014

Prep time 10 min. Serves 4

4 C. chopped kale, stems removed
½ C. cooked quinoa (can substitute rice, farro or barley)
½ C. raisins
½ C. chopped pecans
½ C. feta cheese

For the dressing:
¼ C. olive oil
¼ C. apple cider vinegar
1 lemon, juice and zest
1 Tbl. honey

After washing, stemming and chopping kale, let it dry.
In the meantime, combine olive oil, vinegar, honey and juice of one lemon as well as its zest and combine with whisk or fork.
Toss in a bowl with chopped kale and leave for a minimum of 2 hours up to one night. I like to do this the night before we leave.
When arriving at the campground, combine with cooked quinoa or other starch substitute, chopped pecans, raisins and feta.
Salt and pepper to taste.
Serve immediately.

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