Baby kale salad

Step by Step

Step 1

In any small glass container with a lid, combine Greek Vinaigrette Ingredients and whisk or shake well to combine (time when store-bought salad dressing bottles come in handy). Set aside.

Step 2

In a large salad bowl, add Baby Kale Salad Ingredients, pour about 1/5th of the Greek dressing (later more to taste) and gently toss to mix.

Tips and Warnings

Store: Refrigerate dressed salad covered for up to 2 days. Salad dressing can keep well for a few weeks. Place bottled dressing in a cup with hot water to “melt” solidified in the fridge olive oil.
*I used julienned sun dried tomatoes packed in oil. I recommend to drain and squeeze them well otherwise it will be just too much oil in a salad when combined with the dressing.
**To toast pine nuts, just add them to a skillet and panfry on low heat until toasted, watching carefully and stirring occasionally. Takes about 3 minuets or so.