Autumn is the perfect time for a green salad with fruit and cheese. Today I’m using kale. You cut around the tough stem and thinly slice kale ribbons. Kale ribbons work well for salads and soups. Chop in one direcction to make small pieces. Rotate to other side and repeat for all the kale leaves. Discard the large stems. Then you should place the kale in a large bowl, sprinkle it with salt, and massage with your fingers. It does make a big difference in taste. If you are someone who really hates kale, I suggest you look for baby kale. Add chopped apples, pine nuts, dried cranberries or raisins, and feta cheese. Optional addition would be a garnish of walnut or pecan pieces instead of pine nuts. I like using an apple cider vinaigrette but you could use a vinaigrette of your choice.
It’s hot and humid here in central Florida, and I’m dreaming of cooler days in a few months. Up north, when leaves start to turn, you can make beautiful colored leaf wreaths. I always think of maple leaves as they are so beautiful. Of course, I’ve seen green leaf wreaths, fall leaf wreaths with colored leaves, and even leaf wreaths with brown leaves.