Chopped Kale Salad

So, I know you’ve had a salad before, but have you had a Chopped Kale Salad? This Chopped Kale Salad is knock your socks off good! It’s healthy, light, crunchy and honestly addicting. Trust me when I say that you will be licking your bowl clean!

Prep:
15
minutes
Cook:
10
minutes
TOtal:
25
minutes

Ingredients

For the Salad: 

  • 1 Cup Chopped Baby Kale
  • 1 Cup Chopped sweet baby lettuces
  • 1 Red bell pepper, diced
  • ½ Cup cucumber, diced
  • ½ Cup carrots, diced
  • ½ Cup pecans, chopped
  • ¼ Cup grated parmesan cheese

For the Red Wine Vinaigrette: 

  • ¼ Cup olive oil
  • 2 and ½ TBSP red wine vinegar
  • 1 TBSP coarse dijon mustard (the New Primal brand)
  • ¼ TSP Salt
  • ¼ TSP black pepper
  • Fresh minced garlic from 2 small to medium sized cloves
  • Fresh lemon juice from half of a lemon
  • ½ TSP Italian seasoning

NOTE: dressing makes a little over ½ Cup. Only pour half into the salad and serve the rest on the side.

Instructions

  1. Make your dressing by combining all the ingredients in a bowl. Whisk well and place in the fridge to cool while you prepare the other ingredients.
  2. Finely chop your baby kale, measure out and place in a bowl.
  3. Finely chop your sweet baby lettuces, measure out and add to the same bowl.
  4. Dice your red bell pepper, cucumber and carrots. NOTE: you want them to be pretty small. Measure out each one and add to the bowl of greens.
  5. Chop your pecans if they are not already pre-chopped and add to the bowl.
  6. Add in your grated parmesan cheese.
  7. Pour about ¼ cup dressing into your bowl. Toss to combine. Add as much dressing to your liking although ¼ Cup should be enough. NOTE: you do not want to drench or soak the salad. Just a nice coating will be plenty.
  8. Serve immediately or place in the fridge for 30 minutes to cool before serving.
  9. ENJOY!