Kale And Pea (Or Bean) Salad

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 2 ingredients. The key ingredients include: ["For the dressing", "3/4 cup canola oil", "1/2 cup peeled, chopped ginger", "1/4 cup miso paste", "1/2 cup rice vinegar, or Finely grated zest and juice of 2 lemons or limes", "1/4 cup sugar, or as needed", "Coarse salt and black pepper", "For the salad", "1 medium bunch kale, coarse stems removed and discarded, roughly chopped-I use about 8 or 10 pretty big leaves.", "2 cups sugar snap peas, stemmed - I have also used Edamame or green beans which I steam or boil for a few minutes to soften them up a bit.", "4 ounces feta cheese, crumbled - or more.", "1/4 cup almonds, toasted and coarsely chopped - I have used peanuts, walnuts, or almonds.", "1/4 cup or so of dried cranberries or some other dried fruit. Apricots? Figs? I dunno, whatever.", "2 tablespoons chopped fresh mint leaves, or as needed. Or not, It's nice though."].

Yes, Kale And Pea (Or Bean) Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.