August 6th, 2013
Recipe by LeeAnne Wright From the print edition, Summer 2013
To make dressing, in a small bowl, whisk together sherry or red wine vinegar, Dijon mustard, garlic, olive oil and chives. Set aside.
Place kale or lettuce in a serving bowl and top with each of the remaining ingredients, lining them up side-by-side. If not serving immediately, cover and refrigerate for up to 24 hours. Drizzle dressing over entire salad.
276 calories, 19 g fat, 110 mg calcium, 491 mg sodium, 15 g carbohydrates, 3 g fibre, 12 g protein. Excellent source of vitamins A, C and K, and manganese; source of fibre, calcium, iron and omega-6.