Mediterranean Kale Salad with Sunflower Oil Vinaigrette

Ingredient ULF # Portion
Taylor Farms Kale, ribs removed, chopped into small pieces 136260 16 oz.
Cucumbers, chopped 128211 2 each
Roma Tomatoes, fine chopped 121350 4 cups
Avocados, peeled and chopped 114506 2 each
Rema Greek Kalamata Olives, sliced 287558 1 cup
Aegean Feta Cheese Crumbles 211457 2 cups
Vinaigrette:
Smude's Premium Cold Pressed Extra Virgin Sunflower Oil 267785 8 Tbsp.
Packer Red Wine Vinegar 289033 8 Tbsp.
Harvest Sensations Fresh Rosemary 133075 1 tsp.
Natural American Pure Clover Honey 353534 4 Tbsp.
Garlic Co. Fresh Peeled Garlic, minced 128579 1 tsp.
ULF Crushed Red Pepper 299545 1 tsp.

In a large salad bowl, whisk together Smude’s sunflower oil, red wine vinegar, honey, red pepper, rosemary and garlic.  (This vinaigrette could also be made a day ahead and refrigerated.)  Add kale and toss well.  Add tomatoes, cucumbers, avocados, olives and feta, toss well but gently.  Serve immediately or chill and serve later.

VARIATION-use thin sliced red onion, cucumber, tomatoes and peperoncini-in vinaigrette use onion, garlic, basil, oregano and a bit of crushed red pepper.