Earthly Superfood Salad
|Olive oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Cherry tomatoes||2 Cup (32 tbs), halved|
|Thinly sliced raw kale||2 Cup (32 tbs)|
|Grains||2 Cup (32 tbs), cooked according to directions on the package (wheat berries or pearl barley, quinoa)|
|Balsamic vinegar||1⁄4 Cup (4 tbs) (good quality)|
|Olive oil||1⁄8 Cup (2 tbs)|
In a large sauté pan, heat 1 Tablespoon of olive oil over medium heat. Add the onions and cook, stirring frequently, until translucent, about 4 minutes. Add the cherry tomatoes and kale and sauté until they start to soften, about 5 minutes more. Remove from heat and toss with the grains in a medium bowl.
In a small bowl, whisk together the balsamic vinegar and olive oil. Pour the liquids over the salad gradually, tossing to combine as you go. Add liquid just until the grains are evenly coated (you may not need all of the liquid). Refrigerate salad for at least an hour, and up to a day, before serving.