I love potluck suppers nowadays. No matter what the occasion- whether it’s a football game or a church social – everyone knows I’m good for a kale salad. Among the array of chips, breads and sweets, there’s something green and healthy that I can enjoy.

The secret to great kale is to chop it to death. It takes time, but it’s worth it. The kale absorbs the dressing well yet doesn’t wilt.

In this version I added a can of drained chickpeas, celery, sun-dried tomatoes in oil, capers, and feta cheese. (Plus the everyday salad dressing, of course).

Simply Scrumptious!