|
Ingredients
Dressing
- .25 cup Extra virgin olive oil
- 1 tbsp Dijon mustard
- 30 ml apple cider vinegar
- .25 lemon juice
- .5 tspn fresh crushed black pepper
- crushed sea salt to taste
Salad Ingredients
- 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 tomoatoes cut in half
- 500 ml kale chopped fine
- 250 ml garlic scapes finely chopped (or 3 cloves garlic, chopped fine)
Servings:
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. If the dressing ingredients appear separated (not emulsified) add a tablespoon of cold water and stir.
- Place salad ingredients in a large salad bowl.
- Pour dressing onto salad and toss, using a large slotted spoon to thoroughly but gently coast the salad ingredients with the dressing.
- Serve immediately or keep refrigerated for up to two days.
Recipe Notes
Kale after a fall frost will taste particularly sweet.
Share this Recipe