Wednesday, July 10, 2013
Super Food Salad
This is going to be a large vinaigrette recipe that you can keep in a jar in the fridge until you need to use it next. I find that if the dressing is readily available, I'm more likely to make a salad before the greens wilt away. Wisk 3 cups of olive oil, 1/2 cup of local raw/unfiltered honey, 1.5 cups champagne vinegar, 3 large minced shallots, 2 Tablespoons of Dijon mustard and a Tablespoon of salt & pepper. Combine with baby kale, shredded carrots, cooked quinoa, red beets, diced tomatoes, half red grapes & feta. Then layer the salad with baby spinach on the bottom, then the mixture with vinaigrette and top with micro greens and squeeze of fresh lemon.