For years, I mean years, Mondays were always the hardest days & longest hours at work. When I would come home the last thing I would want to do is cook a dinner. Salad to the rescue! Thus, Salad Mondays began. Now that I’ve stepped away from the 9-5 workday (haha - I would have loved to only have worked 8 hours a day) for some reason the tradition still continues. I understand Salad Mondays isn’t a catchy name, there is no alliteration, no catchy meme or gif, so the odds of Salad Monday becoming a phenomenon is slim to none, but it doesn’t hurt to keep trying right?
Let me ask you a question. Which is more important to you in a salad, the ingredients or the dressing? It might be a toss up for me, but I really do love a good vinaigrette. It’s usually me just throwing some things in a jar, whisking away & hoping it works. It almost always does, but a little secret, you can almost always fix it if it isn’t, by just adding things here & there & tasting as you go.
Sunshiny Greens Salad
Ingredients
- 1 bunch kale, chopped (lacinato preferred)
- 1 cup radicchio, chopped
- 1 cup shredded Brussels sprouts
- 1/2 cup green apple, julienned or sliced about 1/3 apple
- 1/2 cup pecans or walnuts
- 1 small shallot thinly sliced
Orange Turmeric Vinaigrette
- 1/3 cup orange juice
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tsp turmeric
- 1/2 tsp maple syrup or agave
Instructions
- Make the vinaigrette by whisking all the ingredients together in a small jar. Set aside.
- Destem & chop the kale into bite size pieces. Gently squeeze the kale with your hands to massage the leaves to soften.
- Chop, slice, dice or shred the remaining veggies. Add all the salad ingredients to a large bowl & toss. Drizzle on a little of the vinaigrette tossing well. Serve the remaining vinaigrette on the side.