KALE SALAD WITH DIJON MUSTARD VINAIGRETTE

INGREDIENTS

HOMEMADE CROUTONS

• 1/4-1/2 of a french baguette
• 3 tbsp olive oil
• 1/2 tsp salt
• sprinkle of black pepper
• 1/2 tsp dried oregano

KALE SALAD

• 8 cps chopped kale
• 1/2 of a sweet onion
• 1/4 cp feta cheese – crumbled
• 10 cherry tomatoes – diced

DIJON MUSTARD VINAIGRETTE

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove
• 1/2 tsp dried oregano
• sprinkle of salt & pepper

Directions

Start with the HOMEMADE CROUTONS. Preheat your oven to 350 F. Cut the french baguette into about 1 inch pieces. Spread the bread pieces on a baking sheet so they’re in one layer. Drizzle with olive oil, sprinkle with salt, pepper & dried oregano & gently mix with you hands so that all the bread pieces are coated with the mixture. Place in the oven for 5-7 minutes – depending on how soft or crispy you like them. When they’ve reached your desired crispness, set aside to let them cool.

For the KALE SALAD, you can use fresh or packaged kale. If you use fresh kale, roughly chop it & place in a serving bowl. Slice the onion & tomatoes – place on top of kale. Sprinkle the feta over top & set aside.

To make the DIJON MUSTARD VINAIGRETTE, I use a small mason jar, but you could use a mixing bowl to make & then store in a Tupperware container. Start by adding the olive oil & red wine vinegar. Then add the Dijon mustard, garlic, salt, pepper & oregano. If using a mason jar, cap it & shake until combined. If using a mixing bowl, whisk until combined. Pour the dressing over the KALE SALAD, mix & top with the HOMEMADE CROUTONS.

Serve as a side & enjoy!