Kale & Napa Cabbage Salad

Making

In a large bowl, combine the kale, cabbage, and trail mix. Add the desired amount of vinaigrette and toss. Serve chilled or room temperature.

Citrus Champagne Vinaigrette

Combine all of the ingredients in a shaker and shake vigorously. The ingredients may also be added to a medium size bowl and whisk to combine.

Roasted Beet Salad 

Getting Ready

Preheat oven to 400 degrees F

Making

Wash, clean, and prepare the mixed greens and beets. Cut the roots and tops of the beets, peel them with a vegetable peeler, and cut them in half. Cut each half into quarters, about ¾ inch in diameter.

Place the beets onto a baking sheet lined with parchment paper. Add the olive oil and seasoning, toss to coat. Roast the beets at 400 degrees for 40 to 45 minutes or until they can be easily pierced with a fork.

Honey Dijon Vinaigrette

Combine all of the ingredients in a medium size bowl except the vegetable oil. Slowly drizzle the vegetable oil into the bowl while vigorously whisking.

Place some mixed greens on a plate and top with the roasted beets and feta cheese. Drizzle with the desired amount of vinaigrette.

Serving

Serve immediately.

(Note: The beets can be roasted in advance and stored in the refrigerator. They can be served, warm, room temperature, or chilled.)