Recipe 1: Kale, Strawberry, Walnut & Feta Salad
Kale: contains lutein and zeaxanthin that helps macular degeneration Strawberry: contains vitamin C that prevents dry eyes Walnuts: contains vitamin E, which helps macular degeneration & cataracts Feta: contains vitamin B2 or riboflavin that prevents migraines and lowers risks of degenerative eye disease and aging
1/4 cup of olive oil
1 1/2 - 2 tbsp of balsamic vinegar
1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1-2 cloves of garlic, minced
1/4 tsp honey
1/4 tsp sugar
1/2 cup of walnut pieces
3 cups of kale
2 cups of romaine lettuce, chopped
1 cup of sliced strawberries
2-3 tbsp feta cheese
Sea salt and freshly cracked pepper, to taste
Combine the oil, balsamic vinegar, red wine vinegar, Dijon mustard, minced garlic, honey, sugar, sea salt, and freshly cracked pepper, to taste together in a small bowl. Whisk until well combined. Cover and set aside for at least 30 minutes prior to serving it with a salad so the flavors have time to mingle.
Heat a small skillet over medium-low heat. Add the walnut pieces and toss until the walnuts are toasted. Remove from the heat and let cool.
Heat some olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste. Fun Fact: lutein is mostly absorbed in kale when cooked.
Combine the kale and romaine lettuce in a large serving bowl. Top with sliced strawberries, cooled walnuts, and feta cheese. Toss with the vinaigrette and serve immediately.