Baby Kale And Baby Spinach Salad Recipe 455 Food

SPINACH AND KALE SALAD WITH HONEY DIJON VINAIGRETTE

Spinach and Kale Salad with Honey Dijon Vinaigrette image

This Spinach and Kale Salad with Honey Dijon Vinaigrette has been my family's favorite! It's a great spin on a traditional spinach salad.

Provided by Caroline

Number Of Ingredients 16

Ingredients

About 8 cups baby spinach and baby kale combined
4 hard boiled eggs (peeled and chopped)
1 avocado (cubed)
4 small (ripe tomatoes, quartered)
1/4 medium red onion (sliced)
4 ounces feta cheese (crumbled)
4 tablespoons roasted sunflower seeds
4 tablespoons hulled hemp seeds
Honey Dijon Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup apple cider vinegar
1 clove garlic (minced)
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil

Steps:

Either on a large serving platter or divided onto four dinner plates, arrange the spinach and kale and top with the remaining ingredients, up to the hemp seeds.
In a small bowl or in a jar with a tight fitting lid, combine the dressing ingredients and either whisk or shake until emulsified.
Top the salad with the dressing just before serving. Store any additional dressing covered in the fridge.

COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING

Colorful Kale and Spinach Salad and Homemade Dressing image

I made this because of my husband. He wanted kale in a salad. The rest of the veggies I just happen to have on hand. It became an instant favorite to my husband. Hope you enjoy it as he does!!! You could also use distilled vinegar instead of balsamic. Tweak it to your liking and have fun with it.

Provided by Kim Vanburen

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

½ bunch kale - stems removed and discarded, leaves torn into bite-size pieces
½ bunch fresh spinach, torn
½ head romaine lettuce, torn
1 large carrot, diced
1 large cucumber, diced
½ red bell pepper, diced
½ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon lemon juice
1 pinch sea salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch lemon pepper

Steps:

Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 12.7 g, Fat 19.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 147.3 mg, Sugar 5.3 g

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