Quick Kale (or Leafy Greens) Salad
INGREDIENTS
  • Servings: 4-6
  • Preparation Time: 10 min
  • 6 cups of leafy greens, loosely packed (ex: just kale or 2 cups kale, 2 cups lettuce and 2 cut rabioles leaves)
  • 1/2 cucumber, diced in small cubes
  • 1 rabioles, diced in small cubes
  • 1-2 radishes, chopped (optional)
  • 1/2 green onion, chopped
  • VINAIGRETTE
  • ½ cup oil (sunflower or olive oil)
  • ⅓ cup apple cider vinegar
  • ¼ cup maple syrup
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced and chopped
  • Salt and pepper, to taste
DIRECTIONS
  1. SALAD
  2. Remove the stems from the kale and set aside. Using the chiffonnade method, chop the kale and/or leafy greens in small ribbons. Chop the kale stem, as you would chop celery, and set aside.
  3. VINAIGRETTE
  4. Place all the ingredients into a 2-cup mason jar. Shake well until the ingredients are mixed together and the dressing is creamy.
  5. ASSEMBLY: In a large bowl, add the kale and/or leafy greens. Add the chopped cucumbers, rabioles, radishes, chopped kale and green onions. Serve in small bowls and add a bit of vinaigrette to each bowl.
RECIPE BACKSTORY
FEATURING: Kale and/or lettuce (or other leafy greens), rabioles or kohlrabi, radishes, cucumber and green onions.  A recipe that takes no time to whip up and that everyone loves (around here, at least)! The dressing can be used on any salad! NOTE: This dressing will keep for a week in a jar in your fridge. The oil will solidify a little; run the jar under warm water and give it a shake before using it.