1bunch of kalewashed, trimmed of stem and chopped or one 10-12 oz bag of kale chopped
1fresh lemon
1 12ozbag of spinachcleaned
2pearssliced or chopped, cored, skin on
2applesHoneycrisp or Fiji, cored, chopped, skin on
2large chicken breast halvescooked, cooled and chopped
2cupsgrated sharp white cheese or Briesliced into 1/2 inch squares
Pumpkin seeds or sliced almondsabout 1 ½ cups
Dressingenough for a double to triple batch of salad
⅓cupapple juice
⅓ cupwhite balsamic
½cupolive or canola oil
1teaspoongrated fresh ginger
1teaspoonlemon peeloptional
2-3tablespoonshoney or sugar to taste
salt and pepper about ¼ teaspoon each
Make dressing by combining all ingredients in a large jar or a blender and whisk until smooth. Store in refrigerator until ready to use. I like to use an immersion blender to mix salad dressing.
Place kale in a large bowl and massage with juice of one lemon until volume decreases by about half. This takes about 1-2 minutes.
Add one bag of fresh spinach to kale and toss lightlydo not drain lemon juice.
Slicepear and apples and set in small bowl. Toss with ½ cup of dressingwhisk dressing first to mix well to prevent from browning.
Combine fruitgreens, chicken in a serving bowl or platter. Just before serving, fold in cheese and pumpkin seeds , and drizzle with dressing.
I reserve a bit of the cheesechicken, fruit and nuts for topping the salad for presentation. Pass dressing along side of salad.