Everything-But-Meat Salad
Servings 6
Ingredients
- 2 cups packed kale washed, spun dry, and torn into bite-sized pieces
- 1 cup Tbsp + 1/4extra-virgin olive oil divided
- 1 head Romaine washed, spun dry, and shredded
- 1/2 head radicchio shaved
- 4 large curly endive leaves washed, spun dry, and torn into bite-sized pieces
- 1/2 pieces unpeeled cucumber cut into matchstick
- 1 large carrot peeled and grated
- 1 cup grape tomatoes halved
- 4 large radishes shaved
- 1 crisp green unpeeled apple, cored and thinly sliced
- 1/4 small sweet onion, shaved into rounds
- 2 Tbsp seasoned rice vinegar
- 2 tsp Dijon mustard
- 1 tsp maple syrup
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup toasted nuts such as walnuts or hazelnuts chopped, or pumpkin seeds
- 1/4 cup hemp hearts
- Nasturtium flowers optional
Instructions
- In large bowl, place kale and drizzle with 1 Tbsp oil; using fingertips, rub oil into leaves to soften. Add Romaine, radicchio, endive, cucumber, carrot, tomatoes, radishes, apple slices, and sweet onion, separated into rings.
- In small bowl, combine vinegar, mustard, syrup, salt, and pepper. Whisk to blend. Gradually whisk in 1/4 cup oil until emulsified. Drizzle over salad and gently toss to coat. Top salad with nuts and hemp hearts. Garnish with nasturtium flowers, if available.
Notes
Per serving: 265 calories; 6 g protein; 21 g total fat (3 g sat. fat); 16 g total carbohydrates (9 g sugars, 5 g fiber); 339 mg sodium