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kale and rainbow chard salad with peaches, blackberries & pine nuts vinaigrette
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| kale and rainbow chard salad with peaches, blackberries & pine nuts vinaigrette | |
| 1/8 cup | organic seasoned rice vinegar |
| 1/4 cup | extra virgin olive oil |
| pinch | sea salt |
| pinch | black pepper |
| salad | |
| 1/2 bunch kale and 1/2 bunch rainbow chard, remove stems below the leaves. reserve stems for another use...like your green smoothies. chop kale and chard leaves into large bite sized pieces. (note, you can make this with all kale or all chard) | |
| 2 | white peaches, chopped into bite sized pieces |
| 6 oz | blackberries |
| 4 | green onions chopped |
| 1/2 cup | dried cranberries |
| 3/4 cup | toasted pine nuts |
| pinch | sea salt |
| pinch | black pepper |
make vinaigrette: combine all ingredients in small bowl and whisk until combined. set aside
make salad: combine all ingredients in large bowl. pour vinaigrette over salad and toss to combine. ensure salad is well mixed. cover with saran wrap and refrigerate for a minimum of 4 hours. remove from fridge, toss again and taste. adjust seasonings if desired. may be made up to 12 hours in advance.
**i suggest you use organic seasoned rice vinegar. the regular kind contains high fructose corn syrup. the organic version contains organic sugar. or buy plain rice vinegar and sweeten with organic coconut sugar**
other greens recipes you may enjoy:
southern greens, napa farmhouse style
rainbow chard frittata
yellow chard bruschetta
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