Ingredients
Dressing
- 60 ml Extra virgin olive oil
- 15 ml Tbsp Dijon Mustard
- 30 ml apple cider vinegar
- Juice of 1/4 lemon
- 1 clove Ontario garlic minced
- 2.5 ml fresh crushed black pepper
- crushed sea salt to taste
Salad
- 540 ml can white kidney beans drained
- 540 ml can red kidney beans drained
- 1 bell pepper any colour, chopped fine
- 2 Hakurai turnips coarse chopped
- 750 ml cherry tomatoes cut in half
- 500 ml kale chopped fine
- 250 ml garlic greens or scapes chopped fine
Servings: people
Units:
Instructions
- In a small mixing bowl whisk (or stir with a fork) the oil into the mustard.
- Mix in remaining dressing ingredients and set aside.
- Place salad ingredients in a large salad bowl. Pour dressing onto salad and toss, using a large slotted spoon to thoroughly but gently coat ingredients with the dressing.
- Refrigerate until ready to serve
Recipe Notes
Change the ingredients according to what’s available
locally, from garlic greens in May to root vegetables in
January. Kale, for example, tastes particularly sweet in the
fall, harvested after an early frost. Can replace garlic greens or scapes with 3 cloves minced garlic.
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