I am guessing that kale is one of the top picks on every nutritionist’s list of power foods. This vegetable is packed with nutrition — high in many vitamins, minerals and antioxidants. We should probably eat this “leaf cabbage” vegetable much more frequently — but then I have such bad memories of being served overcooked, strong flavored kale in school lunches. That memory is about to change. I stumbled upon tiny Red Russian kale seedlings at my garden center and planted them in my autumn garden this year. I am pleasantly surprised with how well this variety of kale grew. The leaves are tender enough to be eaten raw in a salad and they are slightly sweet. Today I am making a kale salad and I am paring this simple dish with apples, cheddar cheese and almonds along with a lemon vinaigrette dressing.