However, I do not know how to leave well enough alone, so I decided to just make my own version. At first I was going to buy a dressing then I realized I could just make my own. Making my own means I can control what is in by way of fat and preservatives.
The bag of salad my grandma used looked pretty equal in romaine and kale. I did purchase both romaine and kale but in the end, I opted to use the entire head of kale and only a fourth of the romaine head. Two full heads would have made too much. If you want a nice blend, use half a head/bunch of each. Any way you make it, it’s bound to be delicious. The thing I like most about kale is how crisp it stays even after dressed or even boiled in a soup. Plus it’s some fancy super-food.
Chopped Kale Salad
- 1 head bunch kale; chopped
- 1/4 head romaine; chopped
- 1/2 lb . cooked bacon; chopped
- 8 green onions; diced
- 11/2 cups purple cabbage; diced
- 11/2 cup blue cheese dressing +/-
Toss all vegetables together then coat them with the dressing to the desired creaminess.
Chill until ready to serve.