| 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.
