Kale is my "basic green" for salads. It requires "massaging" of the finely chopped leaves with lemon and olive oil to tenderize. It has the advantage of being a salad that "travels" well. I make it in the morning, let it sit out at room temperature until lunch time, and then enjoy a nutritious meal. My variations on kale salad follow:

First variation:
washed and torn kale leaves
minced crimini mushrooms
minced carrot
minced celery
minced green or red onion

Marinate this salad in a dressing made of:
1-1/2 tbsp fresh lemon juice
1/2 tsp dijon mustard
1/2 tbsp mellow white miso (the magic ingredient!)
1/4 c. olive oil

Second variation:
washed and torn kale leaves
grated raw beets
a few raisins
a few walnut pieces
thinly sliced carrot (beautiful stained with beet juice!)
thinly sliced red cabbage (optional)
minced red onion (optional)

Marinate this salad in lemon juice and olive oil (equal parts).