| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
Salad
- 8 cups curly kale chopped into small pieces (I used a large bag of pre-chopped kale)
- 1 cup quinoa cooked
- 1 1/2 cups dark purple or black grapes halved
- 1 red bell pepper chopped into small pieces
- 1/4 cup raw sunflower seeds
- 1 cup crumbled feta cheese
Lemon Vinaigrette
- 1 large lemon juiced
- 1/4 cup olive oil
- 1 tablespoon honey
- sprinkle of salt & pepper
- 1 tablespoon dijon mustard
Balsamic Vinaigrette
- 1/2 cup balsamic vinegar
- 3 tbsp dijon mustard
- 3 cloves garlic minced
- 1 1/2 cups olive oil
- 3/4 tsp salt & pepper
Ingredients
Salad
Lemon Vinaigrette
Balsamic Vinaigrette
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|
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Wilt the kale in the skillet just a little, to take out some of the bitterness and toughness.
- Add the kale to a large salad bowl.
- Add the rest of the salad ingredients to the bowl and toss well.
- In a small bowl, whisk together the vinaigrette ingredients, and pour over the salad. Toss well.
- Finish off with a pinch of salt. Refrigerate until ready to serve.
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