The Countdown.

One more day until Good Friday. You know what that means…3 more days until Easter…3 more days until all of you who gave up drinking Diet Coke, indulging in chocolate covered cheesecake 3 nights a week, and/or eating a box of Snackwell’s dipped in a jar of peanut butter for dinner…those self-inflicted cold turkey ways are almost up.

You can almost breathe easy. Almost.

I love Easter. The Lord has risen and there are plenty of Reese’s Peanut Butter Eggs to be hunted down beneath the bushes in my family members’ front yard.

Watch out little cousins…I’m coming for you.

However, while Lent is still upon us…let us keep our promise to remember not to pick up that Cadbury egg until Sunday.

Let us eat salad.

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Now, this isn’t a “i’m going to force feed you some kind of horrible, tasteless green” salad.

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Nope, this salad is flavor town U.S.A.

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I even made you a homemade citrus poppy seed Greek yogurt dressing.

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This salad is all about the massage. Massage that kale!

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The simplicity of this salad is unreal, yet absolutely delicious…the acidity of the red onion cuts right through the bitterness of the kale and compliments the juicy, sweet honey tangerine juice that gets infused into the creamy Greek yogurt for one genius dressing.

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This might even be enough for you to extend your Lenten resolution past Sunday.

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Baha! Who am I kidding?

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This coming from the girl who currently has a freezer stocked full of an 8 piece pack of Reese’s Peanut Butter Eggs.

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I mean c’mon…you know me better than that :)

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Citrus Poppy Seed Kale Salad
Author: 
Recipe type: Salad, Lunch, Dinner
Cuisine: American
Prep time: 
Total time: 

Serves: 4-5
 

Gluten-free
Ingredients
  • For the salad:
  • 1 bunch of curly leaf kale, stems discarded and leaves torn into bite-sized pieces
  • ½ of a large red onion, thinly sliced
  • freshly ground black pepper and salt, to taste
  • For the dressing:
  • ½ c. non-fat, plain Greek yogurt (I used Chobani)
  • juice of 1 honey tangerine (or another type of tangerine)
  • 2 T. apple cider vinegar
  • 3 T. granulated stevia (or sugar)
  • 1 T. poppy seeds
  • freshly ground black pepper and salt, to taste

Instructions
  1. Place the ingredients for the kale in a large mixing bowl, season to taste.
  2. In a small mixing bowl, whisk all of the dressing ingredients together.
  3. Pour 4-5 tablespoons of the dressing over the kale.
  4. Gently massage the dressing into the kale, coating it evenly.
  5. Serve or for best results, place in the refrigerator to chill.

 

MANGIA!!!

Comments

  1. Hey girl, you can rest easy and get to eating those chocolate bunnies, dipped in peanut butter, of course…Lent is over on Holy Thursday, around sundown, when the evening Mass begins, which leads us into the Triduum, Good Friday, Holy Saturday and “EASTER SUNDAY” Alleluia..
    Just a little info from a ‘Catholic Geek’

    • Chelsy says:

      Oh Tia, I know that but I was referring to those that are pretty hard core and wait until actual Easter Sunday! :) Either way, I am ready for some Reese’s PB Eggs! love you! xoxo

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