Keep the herbs for this Greek dressing pre-mixed in a small airtight container; when you are ready for the dressing, just add the liquids and shake!
Ingredients
For the salad:
1 bunch lacinato kale, sliced thinly
juice from half of a lemon
1 T extra virgin olive oil
seedless cucumber, sliced thinly and halved
grape tomatoes, sliced
kalamata olives
For the dressing:
.75 t garlic powder
.75 t dried basil
.75 t dried oregano
.5 t onion powder
.25 t ground black pepper (20 cranks from my grinder)
.25 t kosher salt
2 T red wine vinegar
4 t extra virgin olive oil
1 t dijon mustard
Instructions
Place the sliced kale in a large bowl and pour the lemon juice over the top.
Scrunch the lemon juice into the kale, making sure all the leaves get covered and you give them a good squeeze or three.
Add 1 Tablespoon of olive oil, and coat that through as well.
Put the kale aside to sit for a few minutes while you make the dressing and cut the vegetables.
Combine the dry herb ingredients in a small jar or other airtight container. Add the red wine vinegar, extra virgin olive oil, and dijon mustard, and snap the top on the container. Shake it until the mustard breaks up and the oil is incorporated, about 5 seconds.
Pour a tablespoon or two of the dressing on the kale. It's a thick dressing topping thick kale, you will probably like the results best of you use your hands to distribute the dressing.
Add the cucumbers, tomatoes, and olives, and distribute them through, coating with dressing.
Serve with pita chips, and enjoy!
Notes
You can either make all of the dressing at once and save half of it, or make half of it and save the herbs for the second serving in an airtight container, ready to add red wine vinegar, extra virgin olive oil, and dijon mustard. This recipe is written to make it all at once.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2017/06/17/kale-greek-salad/