Sunday, November 9, 2014

Super Green Salad

I've been making this salad for a while now and after many request I'm finally getting around to posting it.  It's made appearances at a bridal shower, birthday parties, dinner parties and most recently it was on the menu for my cooking day with a few of my dance kids.  This salad is always a hit and has been officially approved by a few anti-vegetable picky eaters!  I think it's the blueberries and sweet maple syrup that throw everyone off.  Suddenly they forget they are eating healthy and instantly enjoying this fresh hearty salad.  

This Thanksgiving my super green salad, as my dance girls were calling it, will be making it's way to the dinner table.  I'm hoping that it will help cancel out the over load of carbs and sweets I will be enjoying that day.  Also as an added bonus, all off the veggies and the dressing can be prepped and made the night before leaving you more time to get to those super indulgent side dishes and of course, a glass of wine or two!

Let the holiday season begin! 

Almond Blueberry Super Green Salad with Maple Dijon Dressing

1-1/2 cups Dino kale, chopped
1 cup red cabbage, chopped (you can substitute green cabbage)
1 cup Brussels sprouts, shredded
1 -1/2 cup fresh blueberries
1/2 cup sliced raw almonds
1/2 cup shredded Manchego cheese
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/3 cup olive oil
1 teaspoon whole grain Dijon mustard
Salt and pepper

In a medium bowl combine the lemon juice, maple syrup, olive oil and Dijon mustard.  Whisk to combine.  Season with a bit of salt and pepper and set aside.  You can also combine the ingredients in an airtight jar and shake to combine.

In a large salad bowl place the kale.  Drizzle a bit of olive oil over the kale and massage the kale for about 1 minute.  Add the red cabbage and Brussels sprouts and toss to combine.  Add the blueberries, sliced almonds, and Manchego cheese.  Gently toss to combine.  Pour desired amount of dressing over the salad and toss.  Makes 4 servings.