Shredded Kale Salad with Tomatoes, Olives, Feta

May 27, 2016

Ingredients:

• 8-10 large Tuscan/Lacinato/Red Kale Leaves

• 2 Tbsp. extra virgin olive oil

• 1/4 tsp. sea salt and fresh ground pepper

• 3 Tbsp. fresh dill and/or mint

• 1 Tbsp. apple cider vinegar

• 1 teaspoon mustard

• pinch of red pepper flakes

• 2-3 ounces sheeps milk feta

• few handfuls of sun gold or other baby tomatoes, halved

• 1/3 cup pitted and chopped olives, kalamata or other favorite

• 1/4 of a red onion, minced