Corn and Kale Salad – Vermont Organic Farm | Cedar Circle Farm & Education Center
There were many recipe requests for the kale salad we served at one of our pumpkin festivals. This recipe comes courtesy of Taylor Katz of Free Verse Farm and the Farmer’s Apothecary a 2013...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cedarcirclefarm.org.
Ingredients
- 2 bunches curly kale
- 5 ears sweet corn or 1/2 cup frozen
- 2 medium red onions
- 4 oz dry, aged cheese we like Thistle Hill Tarentaise
- 1/2 c olive oil
- 1/3 c apple cider vinegar
- 2 T maple syrup
- 4 cloves garlic
- 1/2 t salt
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