Monday, April 29, 2013

Artichoke and Sun-dried Tomato Kale Salad

 Nothing speaks Spring like a Bright Green Salad! 
I'm on a quest for some colorful new options, so stay tuned!

 This salad spoke to me. 
Artichoke hearts and Sun-dried tomatoes! Can't ever go wrong. 

Topped with a simple dressing and parmesan cheese! You're lunch won't be disappointed!

4 cups baby kale and/or spinach
3 green onions sliced
1 large cucumber diced
1/2 c chopped sundried tomatoes
1 cup diced canned artichoke hearts
1 cup canned garbanzo beans
1/4 c Toasted pine nuts (2 minute recipe below)

1/4 c olive oil
2-3 Tbl balsamic vinegar
1/2 tsp Italian seasoning or oregano
1/2 tsp salt or more to taste

Combine all salad ingredients. Whisk the dressing ingredients well. Pour over salad and use hands to massage into leaves. Let sit 10 minutes to soften and let flavors blend.

Toasted Pine Nuts: Rinse well, and sprinkle Kosher Salt on them. Place in a brown paper bag. Fold over top, place in Microwave (yes I said microwave!) and cooke 1 1/2 minutes. Shake to distribute salt. They should have a slight crunch. They may need an extra 30 seconds.


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