SALAD
2-4 cups chopped kale, removed from stem
2 TBSP extra virgin olive oil
pinch of salt
1 cup chopped strawberries
1/4 cup crumbled feta
1/2-3/4 cup candied walnuts
10 blanched asparagus spears
HOMEMADE BALSAMIC DRESSING
1/4 cup extra virgin olive oil
2-3 cup balsamic vinegar or to taste
1 TBSP red wine vinegar
1 TBSP dijon mustard
1 tsp honey
1 clove garlic smashed and minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
After washing and drying your kale, remove the ribs/stem from each kale leaf.
Tear or chop the kale into bite-sized pieces.
Pour a little olive oil in your hands and work your way through the kale, massaging the leaves until they darken in color and tenderize.
Finish it off with a pinch of salt and combine with strawberries, candied walnuts, and asparagus.
For the dressing, add all ingredients to a mason jar and shake well. Drizzle as desired over your salad. Leftover dressing can be kept tightly sealed in the fridge for several days.
Top with feta and dig in!
Recipe Notes from the website: Recipe yields 2 side salads or one jumbo salad! The above measurements will get ya started, but feel free to add extra fruit, veggies, nuts or cheese if you'd like! This salad will easily feed one, two, or even a crowd! Have fun with it!
