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KALE and NAPA CABBAGE SALAD | ROASTED BEET SALAD | Quick and Easy Recipes |Cooking With Carolyn


Kale and Napa Cabbage w/ Citrus Champagne Vinaigrette |Cooking With Carolyn

Copyright © 2016 by Cooking With Carolyn

Yield: 2 to 4 Salads; About 1 Cup Vinaigrette


Ingredients Yield:

· 3 Cups Fresh Kale, shredded

· 2 Cups Fresh Napa Cabbage, shredded

· ½ Cup to ¾ Cup Cranberry, Raisin & Nut Trail Mix

o (Example: Dried Cranberries, Golden Raisins, Almonds, Pepitas, and Sunflower Seeds)

· To Taste Kosher Salt

· To Taste Black Pepper

Citrus Champagne Vinaigrette

· 1/3 Cup Extra Virgin Olive Oil

· ½ Cup Orange or Citrus Champagne Vinegar

· To Taste Kosher Salt

· To Taste Black Pepper

Directions

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.

In a large bowl, combine the kale, cabbage, and trail mix. Add the desired amount of vinaigrette and toss. Serve chilled or room temperature.


Roasted Beet Salad w/ Honey Dijon Vinaigrette |Cooking With Carolyn

Copyright © 2016 by Cooking With Carolyn

Yield: 2 Salads; About 1 Cup Honey

Dijon Vinaigrette


Ingredients

· 3 to 6 Fresh Raw Beets, washed, peeled and cut into quarters

· 2 to 3 Tablespoons Extra Virgin Olive Oil

· To Taste Kosher Salt

· To Taste Black Pepper

· 2 to 3 Cups Mixed Baby Greens or Your Choice of Lettuce

· To Taste Feta Cheese

Honey Dijon Vinaigrette

· 2 Tablespoons Honey

· 1½ Tablespoons Dijon Mustard

· 4 Tablespoons Red Wine Vinegar

· 2 Tablespoons Red Onion or Shallots, finely diced

· 6 Tablespoons Vegetable Oil

· To Taste Kosher Salt

· To Taste Black Pepper

Directions

(Note: The beets can be roasted in advance and stored in the refrigerator. They can be served, warm, room temperature, or chilled.)

Preheat oven to 400 degrees F

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 ¾ 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. Serve immediately.


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