Kale Salad

1. 1

   Wash & dry all vegetables

2. 2

   Strip center stem from kale; slice or chop the kale

3. 3

   Dice the onion and place it in a bowl of ice water for a minimum of 15 minutes (this will cut some of harsh onion flavor).

4. 4

   Shred the carrot and slice the radishes

5. 5

   Toast the walnuts

6. 6

   For the dressing, whisk until emulisified: the olive oil, vinegar, mustard; season with S & P to taste

7. 7

   Combine the kale, drained onions, carrots, radishes, & walnuts; lightly salt & pepper the salad. Toss with the dressing. Allow it to rest a bit before serving. Serve chilled

* Per serving · 4 servings · Values may vary.

No additional tips available.