5 Ways to Save a Bad Meal
Don't panic, and don't throw it out. Instead, follow these suggestions for rescuing blah salads, salty soups and more.
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Problem #3: The Kale Salad That Tastes Too Kale-y
How to solve it:
Some greens need no accompaniments other than drizzles of oil and vinegar; kale is not one of them. Eating a salad made up entirely of kale, oil and vinegar (or lemon juice) will quickly become tedious, because the tough greens need a counterpoint, whether it's sweet, creamy or crunchy. In her new book Kale, Glorious Kale
, Catherine Walthers lists some of the best accompaniments for the roughage, broken into five categories: fruits; vegetables; nuts and seeds; dressings; herbs. If your dish seems to lack oomph, try adding something from one or more of those categories; even some apple slices or a handful of almonds can take a ho-hum salad out of the doldrums.