More concept than “recipe,” this simple salad is infinitely adaptable. Experiment with your favorite flavor combinations. Serve as a side salad (great summer side for grilled meat) or topping for greens. Add more protein (animal, dairy, or plant based) for a complete meal.
If Chipotle’s Mexican Grill made a kale salad, I imagine this is what it would taste like. Chipotle’s are you listening? Kale, massaged with olive oil until the leaves are supple and glossy, topped with all your favorite southwestern flavors, and tossed with a spicy honey vinaigrette. Add your favorite grilled meat, maybe a few tortilla chips, and you have a nutritious summer meal.
I’ve been in a salad rut. We eat salad just about every day, and sometimes it’s just too easy to dump pre-washed greens into a bowl, toss with olive oil, drizzle balsamic vinegar and freshly ground black pepper, and eat. It’s delicious, but I’ve been so ready for some new inspiration. At my cousin’s beach […]
Inspired by: Sandy’s Strawberry Spinach Salad at Reluctant Entertainer Sandy’s beautiful salad looks and sounds delicious. This is my take: baby spinach raspberries, blackberries, or strawberries, or all three! red onion, thinly sliced Craisins (dried cranberries) pecans or walnuts sunflower seeds (optional) feta cheese (optional) Newman’s Own Raspberry Walnut Vinaigrette