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Author Notes: Late summer in Southern California still serves up relentless heat. So I'm always trying to create healthy dinners that don't require heating up the kitchen. Kale is a nutritional power house that is at the center of this healthy dinner salad. Mushrooms add a meaty component and the pretty pearl couscous adds color and texture. The Lacinto Kale is softer and more "lettuce like" but holds up well as a leftover for lunch the next day. I like to cut it fine so it soaks up the slightly sweet marinade. A slice of whole grain bread and a glass of wine make this a satisfying late summer dinner on the patio. - Barbara McGraw
- 12 ounces Pearl Couscous
- 2 bunches Lacinto Kale
- 3 ounces oyster mushrooms
- 6 ounces baby portobellos
- 1 medium sweet onion
- 5 tablespoons olive oil
- 4 tablespoons rice wine vinegar
- 1 tablespoon honey
- 5 ounces slivered toasted almonds
- salt and pepper
- Cook Pearl Couscous according to package instructions and set aside.
- Chop onions and saute in a little olive oil until soft.
- Meanwhile, cut tough ribs out of Lacinto Kale leaves by folding the leaf in half and running knife along side of rib to remove it. Roll up leaves two at a time and cut to get a fine shred.
- Place the shredded Lacinto Kale in a large salad bowl with the oil, rice wine vinegar, honey, salt and pepper and let it marinate while preparing other ingredients.
- Slice the mushrooms and add them to the sauteed onion. Add the sugar snap peas and toss for just a few minutes on medium heat.
- Add the cooked couscous to the cooked veggies and combine.
- Add the warm couscous and veggies to the salad bowl and toss with the kale.
- Assemble onto four plates and top with the slivered toasted almonds
- This recipe was entered in the contest for Your Best Lettuce