Kale and Napa Cabbage Salad Roasted Beet Salad Quick and Easy Healthy Recipes

An easy salad recipe!

Ingredients

For kale and napa cabbage salad
Fresh kale 3 Cup (48 tbs) , shredded
Napa cabbage 3 Cup (48 tbs) , shredded
Nut 3/4 Cup (12 tbs) (Dried Cranberries, Golden Raisins, Almonds, Pepitas, and Sunflower Seeds)
Kosher salt To Taste
Black pepper To Taste
For citrus champagne vinaigrette
Extra virgin olive oil 1/3 Cup (5.33 tbs)
Citrus champagne vinegar 1/2 Cup (8 tbs)
Kosher salt To Taste
Black pepper To Taste
For roasted beet salad with honey dijon vinaigrette
Raw beets 6 Cup (96 tbs) (washed, peeled and cut into quarters)
Extra virgin olive oil 3 Tablespoon
Kosher salt To Taste
Black pepper To Taste
Mixed baby greens 3 Cup (48 tbs) (or Your Choice of Lettuce)
Feta cheese To Taste
For honey dijon vinaigrette
Honey 2 Tablespoon
Dijon mustard 1 1/2 Tablespoon
Red wine vinegar 4 Tablespoon
Red onion/Shallot 2 Tablespoon , finely chopped
Vegetable oil 6 Tablespoon
Kosher salt To Taste
Black pepper To Taste

Directions

Kale and 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 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.)

Recipe Summary

Difficulty Level: Very Easy