"End of the Summer" Kale Salad
  • 1 bunch curly kale - washed well and chopped small
  • ½ jalapeno pepper, diced small
  • ¼ cup salted & roasted sunflower seeds
  • ½ cup canned red beans
  • ½ cup Cardini's Original Caesar dressing
  • 1 large zucchini - ends trimmed, sliced into thick full length pieces
  • 2 ears fresh sweet corn, husked
  • 1 red pepper, cut into 2" pieces
  • olive oil
  • salt
  • lime
  1. Preheat grill to high
  2. Brush the sweet corn with olive oil and grill for about 15 minutes, turning often until nice and charred
  3. Brush the zucchini and red pepper with olive oil and season with salt. Place on grill and cook for about half the time as the corn, turning often with a tongs until charred. Slice peppers into strips. Sprinkle veggies with juice of lime
  4. Set corn aside until cool enough to remove from the cob
  5. In a large bowl, mix the kale, jalapeno, sunflower seeds, sweet corn, red beans, and dressing. Toss well.
  6. Serve the warm zucchini and red pepper on the side of the salad and pass more Caesar dressing at the table.
Recipe by Sprinkle with Love at http://www.sprinklewithlove.com/end-of-the-summer-kale-salad/