This salty-sweet salad pairs beautifully with a cool glass of Prosecco. Make it an easy meal by adding new potatoes, soft-boiled egg, or a rotisserie chicken and crusty bread.
1 large bunch of curly kale
½ head escarole
1 c. crumbled goat cheese
1 seedless cucumber, peeled into ribbons
1 c. thinly sliced red onion
1/2 c. sunflower seeds
½ c. dried cranberries
½ c. carrots, sliced thinly on an angle or chopped
6-8 slices of crispy prepared bacon, chopped
¼ c. olive oil (optional)
½ tsp. of salt (optional)
Juice of 1 lemon
Zest of 1 lemon
⅓ c. olive oil
½ tsp. salt
¼ tsp. pepper
2-3 cloves of garlic, finely chopped
- Wash the kale and tear or cut the leafy greens from the thick center ribs. Continue tearing or chopping the greens into bite-sized pieces. If you prefer, you can reduce the bitterness of raw kale by placing it into a bowl with the optional olive oil and salt and massaging the greens for a few minutes.
- Rinse, dry, and chop the escarole.
- Combine remaining salad ingredients.
- In a small container with a lid (like a mason jar), combine the dressing ingredients and shake until fully incorporated. Later, the oil may separate–simply shake before using again.
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