Spring Kale and Spinach Salad

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Enjoy this easy and delicious salad that has a great balance of tart, sweet and savory.  Add grilled chicken, fish or shrimp for a great entrée salad option. 

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Cooking Time: 15 minutes

Servings: 4 people

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Ingredients

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• 4          cups                Coarsely Chopped Bagged Kale or Fresh Kale 

  (washed, rinsed, dried, center rib removed and coarsely chopped) 

• 2          cups               Spinach

• 1/3       cup                Dried Tart Cherries

• 1          med.              Apple

• 1/3       cup                Crumbled Soft Goat Cheese

Apple Cider Vinaigrette

• 1/4       cup                 Olive Oil

• 2          Tbsp.              Apple Cider Vinegar

• 1          Tbsp.              Honey

• 1/2       tsp.                 Salt

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Instructions

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1. Core and cut apple into quarters.  Slice 1/8” slices and place in a bowl with ¼ cup of apple juice or water. Refrigerated sliced apples may be stored for up to 4 hours.

2. In a dressing container or liquid measuring cup whisk all vinaigrette ingredients until combined. 

3. Place drained apples and all salad ingredients except goat cheese in a large salad bowl.  Toss with dressing, top with crumbled goat cheese and serve.

Note: Homemade vinaigrette is easy and healthier.  I have developed many shelf stable and refrigerated salad dressings all of which need add preservatives for shelf life and lower quality oils to keep cost low.  I recommend making and storing your vinaigrettes in the OXO salad dressing container. 

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