In this salad, baby spinach greens mingle with finely chopped textured kale, dotted with shredded carrots, and drizzled with a creamy feta cheese dressing.
Salad: 4 cups baby spinach leaves: wash, rinse and whirl in salad spinner to dry
2 cups curly kale: wash, rinse, spin, remove/discard thick stems and chop leaves
½ cup grated carrots
Dressing: ¼ cup finely crumbled feta cheese
2 tablespoons balsamic vinegar or freshly squeezed lime juice
2 cloves of garlic, minced
l teaspoon minced mixed fresh herbs such as oregano, tarragon and parsley
Freshly ground black pepper to taste
Prepare the leaves as described above and place them on a platter or individual salad bowls. Mix the dressing ingredients together in a jar with a lid and shake well. (Use a blender or a food processor for a creamier dressing). Drizzle the dressing on the salad just prior to serving.