Mediterranean Kale Salad

I found this recipe on Canadian Living's website - a veritable treasure trove of recipes.

Ingredients for the salad - I forgot to add the garlic bulb!

It was quick, easy, used ingredients I always have on hand and what is more, was delicious!  This recipe serves 8 to 10 so I halved it today.

Served for lunch with left over chicken - oops!  forgot to add the cheese!

Mediterranean Kale Salad

3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 tsp liquid honey
2 cloves of garlic finely minced
1/2 tsp freshly ground pepper
pinch of salt
10 cups of kale sliced thinly
2 cups cherry tomatoes halved
1 14-oz can water-packed artichoke hearts rinsed and drained
1 cup shaved Pecorino-Romano or Parmesan cheese

Put the oil, vinegar, honey, minced garlic, pepper and salt in a large bowl.  Add the kale, tomatoes and artichoke hearts and toss well.  Refrigerate for 2 to 24 hours - until the kale has wilted - tossing from time to time.  Add the cheese when serving.