The kale at Meijer's was such an intense shade of green, and so impeccably crisp, I couldn't resist buying several bunches. It was too fresh and tender to cook and I remembered a salad I made last year that my friend, Rebecca Bawkon, shared with me.

Her recipe uses lemon juice instead of orange juice and does not include orange and onion.

If you're going to a pot luck with a crowd of healthy eaters; this simple salad is the ticket. The longer it sits out, the more it tenderizes and absorbs the flavors of the dressing.

Yield: 4 servings
Active Time: 15 minutes
Marinate Time: 30 minutes-2 hours

Ingredients

1 bunch kale (I used organic Lacinato Kale), washed
1/8 cup extra virgin olive oil

1 tablepoon orange zest
Juice from 1 large juicy orange (1/4 cup)
2 tablespoons honey or agave
1-2 large oranges, sectioned

1/2 small red onion, sliced

Directions

1. With a sharp knife, remove tough center ribs from kale. Discard ribs or reserve for another use. Chop into 1-2-inch pieces; You should have 6-8 cups.

2. To make a dressing, whisk together the olive oil,orange juice and honey or agave.

3. Massage dressing into kale leaves. Season to taste with kosher salt and freshly ground pepper.