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Gluten-Free “Super Food Salad”
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Description
My inspiration for this salad was a salad kit that I came across in Costco last weekend. When I looked at the package details I decided not to purchase it. Other than the wonderful variety of greens, the rest of the kit was not for me. There was a creamy poppy seed dressing and some other add-ins. I decided to try to create my own version using a mustard balsamic vinaigrette dressing and adding some slivered almonds. Yum!
Ingredients
- FOR THE DRESSING:
- 2 Tablespoons Whole Grain Mustard
- 2 Tablespoons Dijon Mustard
- 3 Tablespoons Balsamic Vinegar
- 1 whole Lemon, Juiced
- 3 Tablespoons Olive Oil
- Salt And Pepper, to taste
- FOR THE SALAD:
- 1-½ cup Kale, Shredded
- 1-½ cup Brussels Sprouts,shredded
- 1 cup Purple Cabbage, Shredded
- 1 cup Broccoli Florets Tops, Shredded
- ½ cups Dried Cranberries Or Currants
- ¼ cups Slivered Almonds
Preparation
For the dressing:
In a bowl, whisk together the mustards, balsamic vinegar and lemon juice. Then, slowly drizzle in the olive oil and whisk until it is emulsified. Season with salt and pepper to taste. Set aside.
For the salad:
Place all of the chopped/shredded veggies in a large salad bowl along with the currants or cranberries. Pour the dressing over the salad and toss really well to combine. Toss in slivered almonds. Taste and adjust seasoning with salt and pepper to your liking.
Sometimes I add a splash more vinegar, olive oil, or fresh cracked pepper depending on the taste. Eat immediately after adding the dressing.
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