the kale salad our kids love (the secret: balsamic-maple dressing)
Ingredients
Scale
- 1 garlic clove, minced
- 1/2 teaspoon salt
- few cracks of pepper
- 4–6 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 2 tablespoons Dijon mustard
- 1/2 cup extra virgin olive oil
Instructions
- In a small bowl or jar, whisk everything together. The mustard should help it emulsify, coming together as a thick dressing that’s no longer separated. (If you use a jar, you can put the lid on and just shake it.)
- Using a large salad bowl, add the kale and about 1/4 cup of this dressing. Mix thoroughly and refrigerate until you’re ready to eat (about 10 minutes or several hours both work great).
- Serve with the remaining dressing. Add shredded carrots, cucumbers, celery, tomatoes, or any other toppings your family enjoys.
- Store any remaining dressing in the fridge for about 2 weeks.
