I’ve been dying to make a version of Earls’ Warm Kale Salad, and this evening I decided to give it a try.
Here’s my version:
Warm Kale Salad with Grilled Brussels Sprouts and Marinated, Baked Tofu
2 heads of romaine
6 ounces baby kale
¼ cup pecans, crumbled
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) sliced red onion
1 large tomato, diced
James wanted twice as much tofu and half as many brussels sprouts. I’ll admit to going a bit crazy with the brussels sprouts–a vegetable I previously scorned, but with which I am now obsessed! Just look at those grilled miniature cabbages–nomnomnomnom….