This Easy Kale Salad includes sweet peaches, tart goat cheddar, toasted almonds, and a balsamic vinaigrette that is the ideal commendation. This sets well with any sound supper and takes minutes to put together!
The other method to make an astounding kale serving of mixed greens is to hack the leaves finely, as I do in this Asian Kale Salad. That is what we will do here and why this formula functions admirably. Hack the leaves finely so there are no enormous, extreme kale leaves to fight with. The basic balsamic vinaigrette dressing coats the leaves, giving them flavor and making them more delicate simultaneously.
Sweet peaches and tart goat cheddar are the ideal pair for this simple kale serving of mixed greens and include the crunchy surface from the toasted almonds and you have yourself one astonishing plate of mixed greens that takes minutes to make!
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ingredients
for the salad
- 8 cups finely chopped kale
- 3 peaches, chopped
- 4 ounces goat cheese, crumbled
- 1/2 cup slivered almonds
- salt and pepper
for the dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons juice/water from the peaches can or jar*
- 1 teaspoon Dijon mustard
instructions
- In a large bowl, put the kale, peaches, and goat cheese.
- In a dry skillet, toast the almonds over medium heat until they are starting to brown and fragrant, a few minutes.
- Add the almonds to the salad mix. Toss the salad to combine ingredients and then season well with salt and pepper.
- In a small jar, add all of the dressing ingredients and shake well until combined and the oil is emulsified.
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