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bunch of kale, washed, trimmed of stem and chopped or one 10-12 oz bag of kale chopped
bag of spinach, cleaned
pears, sliced or chopped, cored, skin on
apples, Honeycrisp or Fiji, cored, chopped, skin on
large chicken breast halves, cooked, cooled and chopped
grated sharp white cheese or Brie, sliced into 1/2 inch squares
1 1/2 cups
Pumpkin seeds or sliced almonds, about
Dressing (enough for a double to triple batch of salad)
cup white balsamic
olive or canola oil
grated fresh ginger
lemon peel (optional)
honey or sugar to taste
salt and pepper about ¼ teaspoon each
Make dressing by combining all ingredients in a large jar or a blender and whisk until smooth. Store in refrigerator until ready to use. I like to use an immersion blender to mix salad dressing.
Place kale in a large bowl and massage with juice of one lemon until volume decreases by about half. This takes about 1-2 minutes.
Add one bag of fresh spinach to kale and toss lightly, do not drain lemon juice.
Slice pear and apples and set in small bowl. Toss with ½ cup of dressing (whisk dressing first to mix well) to prevent from browning.
Combine fruit, greens, chicken in a serving bowl or platter. Just before serving, fold in cheese and pumpkin seeds , and drizzle with dressing.
I reserve a bit of the cheese, chicken, fruit and nuts for topping the salad for presentation. Pass dressing along side of salad.
Serves 6-8 as a main dish or 12-14 as a side.