| Baby Kale and Nectarine Salad
American Contemporary
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| Baby kale is milder in texture and flavor than its mature counterpart, and shines in this delicious warm-weather salad. You can substitute tender mature kale if necessary. |
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| Ingredients |
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5 cups baby kale
1 lemon (juice only)
1 1/2 cups thinly sliced nectarines
1/4 cup finely chopped red onion
Dressing:
2 tablespoon raspberry vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 cup fruity olive oil
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Steps
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| 1 | Place baby kale in large salad bowl. Squeeze lemon juice over, toss, and allow to rest for 20-30 minutes. |
| | 2 | Meanwhile, make dressing: whisk dressing ingredients together, or shake in a jar. |
| | 3 | Top kale with nectarines and onions, then pour dressing over and toss (you may not use all of the dressing - this is a matter of preference.) Serve immediately. |
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| Yield |
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original recipe yield: 4 people
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