RECIPE: Hearty Kale Salad & Herby Vinaigrette

Hearty Kale Salad by: Candace

Ingredients:

• Kale (1 head, de-stemmed and hand ripped)
• Salad Greens (2 handfulls)
• Broccoli (1 head)
• Carrot (2-3 carrots sliced, you can shred too if you prefer)
• Cucumbers (1 cucumber sliced or half moon)
• Bell Peppers (1 sliced)
• Dill (handful, chopped)
• Avocado (2, chunked)
• Nuts (optional) -- (I used 1/4 cup chopped cashews but you could use pecans, walnuts, almond, whatever you prefer)
• Dried Cranberries (option) -- (1 used 1/4 cup but you can use goji berries or golden raisins, whatever you like prefer)

I typically mixed the greens and herbs together to make a well blended base for the salad then assemble the remaining ingredients on top.  I strongly recommend hand massaging a dressing into the salad and letting it sit for a few minutes before eating as kale can take a few moments to integrate the dressing.  Vic made a delicious dressing recipe to explore below.  Remember to swap out ingredients you may not like for ones you prefer.  These recipes are always just a template to explore.  Have fun!

Herby Vinaigrette by: Vic 

To pair with Candace’s tasty salad recipe, I’d like to offer a yummy vinaigrette recipe to dress the salad. Something to use your herbs and honey in that is very quick to make and pairs nicely with a salad or even to dress your chicken!
I tend to cook using my intuition, so I encourage you to do the same. I view recipes as sort of a jumping off point. So feel free to follow to a T or add your own spin to the recipe yourself!
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Ingredients
1 tbsp/a handful of fresh parsley minced
1 tbsp/a handful of fresh cilantro minced
1 tbsp/a handful of fresh dill minced
1 to 2 cloves garlic minced
About 1 tbsp of Farmer James honey*
⅓ cup olive oil
⅓ cup vinegar - red wine, champagne (if you’re feeling fancy), balsamic, white wine, or rice (or whatever is your favorite!)** 
(optional) half a lemon juiced**
Salt to taste
Pepper to taste

In a bowl or mason jar combine all of your ingredients. Either whisk or shake until emulsified. Taste and adjust to your liking! 
Store in the fridge until ready to serve and shake or mix before serving. 
*Add more or less depending on your preferred sweetness, feel free to substitute agave.
**I tend to like more acid in my vinaigrettes, so if you’re like me feel free to do both vinegar and lemon but if you don’t choose one or the other or add more olive oil.