Kale Strawberry Blue Cheese Salad
A big, healthy plate of bold spring flavors
Ahh, vacation. We stayed home for Thanksgiving and celebrated with friends. We had a stress-free holiday meal. On Black Friday, we ventured into Target to find one specific item for my brother for Christmas, and realized that there was ONE WII U LEFT. And I brought it home with me and played it for many hours. Did you know that you can play it on the small screen only, if you so desire? This means that Dave can play Xbox WHILE I play Wii U. Fabulous. It also means that after almost a year of my Wii’s video cable being dead, I can finally get back to work on some of the games that I got right before the old Wii started freaking out. And of course, my Christmas list just became very long. Hello, Super Mario Brothers U!
We’ve also been working hard on some handmade projects. I will let Dave reveal his some other time, but I am very nearly finished making an honest-to-God dress. It is far from perfect, but it’s also pretty darn cute. I can’t wait for it to be done. I just have to finish the really really really long edge that goes all the way around the bottom of the very full skirt. And then, on to the next project!
We also went to our favorite yoga class on Sunday, and got our butts kicked. Which left me needing a serious protein lunch, so I made this:
It’s nothing really crazy, but it is filling, hearty and brighter than you would expect a bean salad to be. I think you have to be really careful with bean salads. Without the right dressing, they can seem pretty flat. Adding some color helps, too. The only downside to this recipe? It made only two servings
Here’s what you need:
This salad is made of things that are always in my house, and that’s one of the things I like about it. All you need to do is toss all of the ingredients together in a mixing bowl. You can add more lemon juice or olive oil according to your taste. When you season, take a quick taste first – the feta is pretty salty and you probably won’t need a lot of salt.