Friday, November 18, 2011

Bitter Greens with Maple Mustard Dressing

It's getting to be that time of year, not too much local stuff around.  Lots of squash and lots of kale. I've never used kale in salad before but tried it last night with a sweet dressing.  I really liked it, Ed declared it a bit "scratchy" and suggested I blend it with more conventional salad greens or use more spinach next time. Trick is to cut the greens into small strips.

Make the dressing:

Mix together in salad dressing carafe or glass jar:

2 T Dijon-style mustard (I use Grey Poupon)
1/3 c tarragon vinegar
1 T maple syrup
1/3 c olive oil

Shake very well.

Prepare the greens:

Remove center stems/veins and very thinly slice a selection of winter greens such as

Kale (the more varieties the better), collard greens and spinach...

Toss with the Maple Mustard Dressings and top with:

Maple Walnuts
Pomegranate seeds (or dried cranberries)

Reviewed 6/18/2017

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