Winter Green Salad
Serves 6 to 8 generously
This is a large salad that keeps for several days in the refrigerator. This salad is also delicious with beets tops and collard greens.
10-12 oz kale (baby, curly or black)
1 bunch Swiss Chard
½ a small head of cabbage
1 large carrot, peeled
¼ of a red onion
½ cup dried cranberries
½ cup walnut halves
3 tbsp olive oil
1 tbsp red or white wine vinegar
1 clove garlic, minced
½ tsp Dijon mustard
1 tsp honey
salt, to taste
Remove the tough ribs from the kale. Slice into ¼” thick. Slice the Swiss Chard and the cabbage into ¼” thick slices. Transfer to a large salad bowl.Finely julienne the carrot and thinly slice the red onion. Add to the salad along with the cranberries and nuts.In a small bowl, whisk together the olive oil, vinegar, garlic, mustard, honey. Pour over the salad along with a salt to taste. Toss well.