Kale, Spinach, Iceberg, Beet, & Radish Salad

10m
Prep Time
0m
Cook Time
10m
Ready In


"I always think of this as the perfect Fall salad; although it is delicious any time of the year. I like to get the baby kale and the other ingredients from the farmers market; but, just look for what is in season. It's a mix of crunchy, soft, savory, tangy, and sweet ... all in one. I like to serve this with my 'Easy Savory Tangy Baked Chicken.' However, this is so versatile; it really goes with anything."

Original is 8 servings
  • GREENS (5 cups)
  • SALAD
  • VINAIGRETTE

Nutritional

  • Serving Size: 1 (105.4 g)
  • Calories 101.3
  • Total Fat - 5.9 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 62.1 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 5.9 g
  • Protein - 2.6 g
  • Calcium - 130.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 38.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Vinaigrette ... Add everything to a small bowl; and, mix to combine. Note: 3/1, oil/vinegar is the classic ratio. And, start with that; but, if you like it not as sweet, add the extra 1/2 tablespoon of the oil and vinegar. Also, I tend to like my dressing more acidic; so, I usually add more vinegar to mine. Start with the basic mix; then, adjust to your tastes. Once mixed, cover and refrigerate until ready to use.

Step 2

Greens and Salad ... Simply add the greens to a large bowl; and toss to combine. Add all the salad ingredients to the greens, along with 1/2 of the vinaigrette; and lightly toss. Then, add more vinaigrette if needed. I tend to dress my salads lightly; but, use as much as you like.

Step 3

Note: When working with beets, you may want to use gloves. You will end up with red fingers. But, soaking your fingers in a little lemon juice will remove the stains, just in case.

Step 4

Serve and ENJOY! ... As I said, this is such a great salad; and, really goes with just about anything. It is also a perfect salad to entertain with.

Tips


No special items needed.

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