Let’s Eat: Spring Salad

After a weekend getaway full of fun, food and drinks I wanted to take a lighter edge to meal planning for the week. I figured there was no better way to hit the ground running than a colorful kale salad. After a quick stop at our local farm stand I felt like I had purchased enough produce to truly “eat the rainbow.” To add to the veggies, I picked up a rotisserie chicken from Sam’s Club (less than $5 for a jumbo bird!) as well as some goat cheese, pecans and of course, kale. After chopping and prepping the produce and arranging it by channeling my inner Ina Garten, dinner was served.

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Just in case you can’t tell from the picture here’s what we had in our salad:

Kale
Red Onion
Carrots
Red Pepper
Yellow Pepper
Oranges
Strawberries
Roughly chopped pecans
Goat cheese
Sliced Chicken

 

The dressing I whipped up (well really, poured in a mason jar, screwed the lid on, and shook) was an eyeballed mixture of the following:

Olive Oil
Balsamic Vinegar
Basil
Apple Cider Vinegar
Lemon Juice

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I hope you’re all having a great start to your week!

2 thoughts on “Let’s Eat: Spring Salad

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