The holidays are about indulging. Which is why I selected a recipe to enjoy during your “holiday free” meals, so you won’t feel as guilty. This is generally my lunch every day and I LOVE it! In fact, anyone who has tried it, asks for the recipe! We all know how healthy kale is, but did you know that
the radish is also filled with healthy components? Click HERE
to discover the 9 Reasons to eat your radishes.
I know what you’re thinking, “I don’t like how bitter Kale is! And radishes? Gross!” I’m telling you, this recipe is your new best friend. It disguises all these healthy gems into a flavorful combination, which works!
Prep your veggies and dressing in advance and keep in the fridge. Then every day I rinse my kale, tear it into bite size pieces, add the other ingredients, in a seal-able container, shake and VIOLA!
Don’t feel terrible every time you eat a meal in December. Have this salad on hand and feel good about it!
Kale Garden Salad
1 tablespoon olive oil
2 teaspoons sherry vinegar
1 teaspoon fresh thyme
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 garlic clove, minced
6 cups chopped stemmed curly kale
1/2 cup matchstick-cut carrots
1/4 cup thinly sliced radishes
1 uncooked golden beet, peeled and thinly sliced
2 ounces grated Asiago cheese (about 1/2 cup) (optional)
Dressing: Combine olive oil, vinegar, thyme, Dijon mustard, salt, and minced garlic in a large bowl, stirring with a whisk.
Add kale, carrots, radishes, beet, and Asiago cheese; toss.
Thank you Cooking Lite for this recipe!