2cupspacked kalewashed, spun dry, and torn into bite-sized pieces
1cupTbsp + 1/4extra-virgin olive oildivided
1head Romainewashed, spun dry, and shredded
4large curly endive leaveswashed, spun dry, and torn into bite-sized pieces
1/2piecesunpeeled cucumbercut into matchstick
1large carrotpeeled and grated
1crispgreen unpeeled apple, cored and thinly sliced
1/4smallsweet onion, shaved into rounds
2Tbsp seasoned rice vinegar
1/4tspfreshly ground black pepper
1/2cuptoasted nuts such as walnuts or hazelnutschopped, or pumpkin seeds
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.
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.
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