My salad philosophy is pretty much “anything goes”, especially when it comes to mixing together kale and arugula. (Yep, I have a salad philosophy.)

Today’s lunch then was this:

Ingredients (for one):

3 – 4 large dark kale leaves, washed and torn into small pieces (throwing out the really hard stems)

1 – 2 cups baby arugula

1/2 diced apple, peel left on

1 celery stalk, sliced

1-2 tbs Daiya mozarella-style cheese shreds

1 tbs olive oil

1 splash good quality balsamic vinegar

How:

Toss it all together in a container and enjoy!

Note: Some people apparently don’t love kale as much as I do. They have a very different salad philosophy that involves romaine or iceberg lettuces, complaining that kale is too hard a vegetable to enjoy, the leaves are tough, it’s bitter, etc….

But what I’ve discovered is that if you make this salad (or any other salad featuring kale) a few hours ahead, or even the night before (leave it in the refrigerator), by the time you’re ready to enjoy it the following day, the kale will be fine and very edible.