This simple salad with its delicious salad dressing is full of clean, nutrient-dense, whole foods. This is my go-to salad these days, and I always make a double batch in my big salad bowl to keep in the fridge.
INGREDIENTS:
Salad
½ cup toasted walnuts (don't burn them, it's so easy to!)
8+ ounces baby kale or ribbed and chopped mature kale
4 to 5 medium radishes sliced
½ cup dried cranberries (or dried cherries)
1 medium Granny Smith apple sliced
5 ounces goat cheese crumbles (If using raw cheese, be mindful to date the salad so you are sure it is all used up within 3 days. I use a dry erase marker to write dates on food item containers.)
Dressing
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar
1 tablespoon smooth Dijon mustard
1 ½ teaspoons maple syrup
Sea salt and freshly ground pepper, to taste
Combine all salad ingredients in a big bowl.
Put all dressing ingredients into a quart jar, secure the lid and give it a good shake until dressing is uniformly combined.
Dressing may be tossed in if desired.
Give it a try and enjoy! If you're local and need some goat cheese for this recipe, send me a message.
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