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Power Salad

An easy to make salad loaded with crunch, flavor and vitamins, minerals and fiber. An interesting and satisfying salad in autumn when lettuces, kale and brussel sprouts are in peak season.
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 0 minutes
Servings 4

Ingredients

Salad

  • ½ cup Roasted cashews
  • 2 handfuls Kale or Swiss Chard or a mix of each
  • 3 handfuls Baby spinach
  • 3 handfuls Mixed young, fresh lettuces
  • 1 head Butter lettuce or another lettuce - romaine?
  • 6 Brussels sprouts
  • 2 medium Pink Lady or Honey Crisp apples or local apples

Power Salad Dressing

  • ⅓ cup olive oil
  • 1 bunch green onions
  • ½ large lemon (3 Tb. juice)
  • 1 medium garlic clove
  • 2 Tb. Spicy Beer Mustard
  • ½ tsp. sugar
  • ¼ tsp. salt or more to taste
  • ¼ tsp. freshly ground pepper or more to taste

Instructions

Salad

  • Wash and dry the greens in a salad spinner or roll into a tea towel and refrigerate to dry.
    2 handfuls Kale or Swiss Chard or a mix of each, 3 handfuls Baby spinach, 3 handfuls Mixed young, fresh lettuces, 1 head Butter lettuce or another lettuce - romaine?
  • Remove the stems and ribs of the kale and Swiss Chard, Roll the leaves into tubes, and then slice into 1/4 inch slices.
    2 handfuls Kale or Swiss Chard or a mix of each, 3 handfuls Mixed young, fresh lettuces
  • Roast the cashews if raw by oiling a baking sheet, sprinkle the cashews on the sheet and bake in a 250 degree oven for approximately 20 minutes or until you smell the nuts toasting. Remove from oven and cool.
    ½ cup Roasted cashews
  • Slice the apples as you wish - matchsticks or chunks.
    2 medium Pink Lady or Honey Crisp apples or local apples
  • Cut off the stem end of the brussel sprouts, and shred them in a grater or food processor, or mandolin or slice with a sharp knife.
    6 Brussels sprouts

Power Salad Dressing

  • Slice and finely chop green onions and transfer to a bowl.
    1 bunch green onions
  • Juice the lemon and discard the seeds - 3 Tb. lemon juice.
    ½ large lemon (3 Tb. juice)
  • Finely grate the garlic into the bowl.
    1 medium garlic clove
  • Whisk in the Spicy Beer Mustard and season with salt and pepper.
    2 Tb. Spicy Beer Mustard, ¼ tsp. salt or more to taste, ¼ tsp. freshly ground pepper or more to taste
  • Whisk the sugar into the mix.
    ½ tsp. sugar
  • Drizzle dressing over the greens, and toss with your hands to coat the leaves.
  • Add the cashews and the apple slices and gently toss to incorporate.