Everything-But-Meat Salad
  • 2cups packed kalewashed, spun dry, and torn into bite-sized pieces
  • 1cup Tbsp + 1/4extra-virgin olive oildivided
  • 1 head Romainewashed, spun dry, and shredded
  • 1/2 head radicchioshaved
  • 4 large curly endive leaveswashed, spun dry, and torn into bite-sized pieces
  • 1/2pieces unpeeled cucumbercut into matchstick
  • 1 large carrotpeeled and grated
  • 1cup grape tomatoeshalved
  • 4 large radishesshaved
  • 1 crispgreen unpeeled apple, cored and thinly sliced
  • 1/4 smallsweet onion, shaved into rounds
  • 2 Tbsp seasoned rice vinegar
  • 2tsp Dijon mustard
  • 1tsp maple syrup
  • 1/2tsp sea salt
  • 1/4tsp freshly ground black pepper
  • 1/2cup toasted nuts such as walnuts or hazelnutschopped, or pumpkin seeds
  • 1/4cup hemp hearts
  • Nasturtium flowersoptional
  1. In large bowl, place kale and drizzle with 1 Tbsp oil; using fingertips, rub oil into leaves to soften. Add Romaine, radicchio, endive, cucumber, carrot, tomatoes, radishes, apple slices, and sweet onion, separated into rings.
  2. In small bowl, combine vinegar, mustard, syrup, salt, and pepper. Whisk to blend. Gradually whisk in 1/4 cup oil until emulsified. Drizzle over salad and gently toss to coat. Top salad with nuts and hemp hearts. Garnish with nasturtium flowers, if available.
Recipe Notes

Per serving: 265 calories; 6 g protein; 21 g total fat (3 g sat. fat); 16 g total carbohydrates (9 g sugars, 5 g fiber); 339 mg sodium