Kale and Chard Power Salad2013-02-26
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“I usually don’t list quantities when it comes to salad ingredients because I really believe a great salad is always created based on personal preference and what you have on hand. Because I am mindful to calories, I tend to go lighter on the cheese and cranberries on this salad, and heavier on the walnuts and apple. Make it your own and enjoy.”
- Lacinato kale
- Thinly sliced Swiss chard
- Crumbled blue cheese
- Chopped walnuts
- Dried cranberries
- Thinly sliced or chopped apple (I used Pink Lady - so crisp and perfectly sweet)
- 2 teaspoons pure maple syrup
- 1/8 teaspoon sweet paprika
- 1/4 cup apple cider vinegar
- 1/4 cup grapeseed oil (or any light flavored oil)
- Good pinch coarse salt and freshly ground pepper
Prepare your vinaigrette by placing all its ingredients in a small jar or container. Shake well until thoroughly combined. Store in fridge for up to 3 days.
Combine your greens in a bowl. Pour a couple of tablespoons over your greens and toss to combine. Massage gently with your hands, or let sit for a few minutes to tenderize the greens.
Add your blue cheese crumbles, walnuts, cranberries and apple to salad, gently toss and drizzle additional vinaigrette if desired.
Tip: Wash your greens as whole leaves by placing in a large bowl or a clean sink. Fill bowl or sink with cold water and gently shake, allowing any dirt trapped in the small parts to get released. I like to set out on clean dish towels to fully dry on the counter, patting with paper towels to help it along. I store the leaves whole, loosely wrapped in paper towels in my produce drawer. If the leaves are smaller, I place them in a Ziploc bag.