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Kale, Spinach, Iceberg, Beet, & Radish Salad

Created by Kchurchill5 on October 14, 2015

GREENS (5 cups)
2 1/4 cups baby kale (you can use curly kale; but, see the note below)
1 3/4 cups baby spinach, stems removed
1 cup iceberg lettuce, rough chopped
SALAD
2 cups shredded beet (raw, peeled)
3/4 to 1 cup sliced radish (watermelon radishes are pretty if you can find them)
5 to 6 scallions, diced (white and green parts)
2 tablespoons basil, chopped
2 tablespoons parsley, chopped

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.