First off, I just want you to look at all the VIBRANT colors on that cutting board. GET. OUT.
This post is the making of the Kale and Spinach salad that Caprice Towne made at our progressive dinner a few weekends ago. My friends and I, we wing it in the kitchen making it tough to share for first time home cooks. We all know too much salt or too much vinegar can RUIN a dressing/salad pronto. So it’s a good idea the first time around to get it correct then you can move forward.
Caprise’s technique is very different with pouring the oil on the greens first. I did it exactly like she instructed me to do. I like the idea of mixing the oils. She does that so it’s not so heavy. Good point.
You can see by the bag of fresh kale, it’s a lot. There’s only two of us in the house, and there was no way purchasing a bag of kale already torn would be a non-wasteful idea. Hubs is not a kale kinda guy. I used maybe 7 stalks. That was plenty for us. I did use the 1/4 bag of baby spinach.
There’s a lot of cutting to do, but it’s pretty, so I really don’t mind. In fact, if you’re not a kale lover, you could just make a side salad of the all the other ingredients with the same dressing. It’s really delicious.
Printed version: 2016 Kale and Spinach Salad with Lemon Honey Balsalmic Viniagarette
Kale and Spinach Salad with Honey Lemon Balsamic Vinaigrette
- 6 or 7 stalks of kale, washed, deveined, torn into manageable bites, and messaged to soften
- 1/4 bag of spinach
- 1/4 cup Dried Craisins
- 1/4 cup fresh blue berries
- 2 Tablespoons red onion, diced
- 3 scallions, sliced
- 1/2 yellow & red pepper, diced
- 12 Grape tomatoes, halved
- 6 small carrots, diced or sliced
- 2 Tablespoons sunflower seeds
Honey Lemon Balsamic Vinaigrette
- 2 T extra light olive oil
- 2 T vegetable oil
- 1/2 lemon, juiced
- 1 T Balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Lawrys seasoned salt
- 1/2 teaspoon garlic salt,
- 1/2 ground pepper
- Oregano to taste
Caprice’s hint: My mother always told me the secret to a good salad is in the tossing… Total tossing 30 times!!!
In a small bowl, add the honey to the lemon juice and whisk. Add the vinegar, oils, and spices and whisk till incorporated.
In a medium sized serving bowl, add the kale and spinach. Drizzle the oils over the kale and spinach, then toss. Add all the other veggies, fruits, and nuts. Pour the vinegar mixture over the salad and sprinkle oregano to taste. Toss well.