For the salad
1 head of kale, washed and torn into bite-sized pieces
1 pear, chopped
2/3 cup feta chesse
1/3 cup crushed pecans (or walnuts)
1/3 cup dried cranberries
Mix in a bowl and top with dressing to taste. Enough for two servings.
Stella’s Basic Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
2 cloves of garlic, minced
juice of half a lemon
a few turns of freshly ground black pepper, to taste
Pour all ingredients into a measuring cup or glass and stir thoroughly with a fork. Alternatively, pour all ingredients into a bottle, cap, and shake vigorously before serving. If you have any vinaigrette left over, you can store it in the bottle in the refrigerator for two or three days.