Baby Kale Salad
 
Prep time
Cook time
Total time
 
I couldn't leave you without the simple recipes to the two salads from the photos above. They are a good example of what I eat on a daily basis. I eat a lot of greens, and usually pick up the big clamshells at Whole Foods to make easy salads. I make my dressings ahead of time, and toss in whatever beans or lentils I have in the fridge. Keep you kitchen well stocked with healthy food, and putting it together as a meal becomes easy.
Serves: 2
Ingredients
  • 5-6 handfuls of baby kale and/or other greens (spinach, romaine, mixed greens, arugula)
  • simple vinaigrette (recipe below)
  • 1-2 cups lentils or beans
  • 1 cup other veggies or fruit: shredded carrots or beets, roasted sweet potatoes or squash, cubed avocado, sliced apples, grapefruit, oranges, strawberries, blueberries or pear
  • 2 cups croutons (in the top photo I'm having the kale salad with roasted sweet potato and croutons)
simple vinaigrette (makes about 1 cup)
  • 3 tbsp mustard
  • 1 tbsp lemon
  • 1 tsp maple syrup
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup olive oil
Instructions
  1. Toss the salad ingredients of your choice in a large mixing bowl, and serve immediately.
simple vinaigrette
  1. place the ingredients in a glass jar, tighten the lid, and shake vigorously until emulsified.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2015/03/how-to-go-vegan-video-baby-kale-salads.html