Kale spring salad

This recipe brings the heartiness of kale together with the tanginess of Dijon mustard and flavorful veggies.  This will be a great salad for lunch or dinner for the upcoming spring.

Ingredients:
4 cups of baby kale  2C
2.5 cups of sliced cucumber  1C
1 ¼ cup of chopped bell pepper  1C
150grams of sliced radish  Freebie
4 Tbs of red wine vinegar  Freebie
2 Tbs of Dijon mustard  Freebie
1 Tbs of olive oil  12F
12 oz of rotisserie chicken  12P

Preparation:

Shred the rotisserie chicken and set aside the rest of the meat for meals later in the week.  In a large bowl combine all of the vegies and chicken.  In a small bowl mix together the vinegar, mustard and olive oil until all have emulsified into a dressing. Pour dressing over the veggies and chicken and shake until all of the mixture is coated in the dressing.  3cups = 3P, 1C, 3F.  Top off your Carbs with a tasty blood orange on the side.

Comments

  1. luke :

    So, I tried butter coffee for the first time today. Have to admit, it was good. That being said, no amount of coffee will ever substitute for a consistent sleep. I was with the wife in the Springs this weekend, and got to sleep in both Saturday and Sunday. Amazing difference. Sleep. As much. As you can.

  2. Charles :

    I took two naps today and got a PR on the clean, coincidence? I think not. And i am just dubious about the butter + coffee thing. Id rather put in some chocolate + coffee.

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