Ingredients
Dressing Ingredients
- ½ cup sherry vinegar
- ½ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- salt, pepper, and honey (optional: if sweetness is desired), to taste
Salad Ingredients
- 1 (8 ounces) bag Mann’s Kale Beet Blend
- ½ small red bell pepper, diced
- 2 Persian cucumbers, diced
- 3 ounces crumbled feta
- ½ small red onion, diced
- 3 hardboiled eggs, chopped and divided
- 3 tablespoons roasted sunflower seeds, divided
- 3 ounces Dijon vinaigrette (recipe below)
- Salt and pepper, to taste
The Method
The Method
The Method
For Dressing
Add vinegar, oil, and mustard to a mixing bowl, food processor, or immersion blend. Whisk by hand or blend until emulsified. Add salt, pepper, and honey to taste.
Salad Directions
Add one-third of Kale Beet Blend to a large glass jar or container. Build your salad in layers by adding bell pepper, cucumber, feta, red onion, egg, seeds, and salt and pepper. Repeat this 2 more times to complete all 4 salads. Divide 3 oz dressing into 4 small to-go containers and pack one with each salad. Keep refrigerated until ready to serve.
Nutrition Facts
Serving Size: 309g | Servings: 4
Amount Per Serving
Calories 540 ׀ Total Fat 43g (sat 9g trans 0g) ׀ Cholesterol 160mg ׀ Sodium 790mg ׀ Total Carbohydrate 14g ׀ Dietary Fiber 3g ׀ Sugars 9g (Includes 0g Added Sugars) | Protein 11g ׀ Vitamin D 6% ׀ Calcium 15% ׀ Iron 6% ׀ Potassium 10%
