Fridge Salad
I don't know about you, but getting back into the swing of things (for school) can be kind of stressful. That's why meals like this one are awesome because they serve a lot at dinner AND then double for a great take-along lunch. This salad just gets better as it sits. In fact, it would rather you make it the day or morning before enjoying so the dressing can do it's job on the kale leaves and make the salad both crunchy and yummy.
I know, I get push back too, when I say salad is for dinner. I'm telling you, adding grilled chicken on this is good. You could top it with salmon. Or tofu. Or ... whatever you like. To me, the perfect meal is a salad topped with a warm protein, but I know not everyone agrees. This salad, though, might make you a convert!
Fridge Salad
yield: 5 - 6 servings
Ingredients
1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced
2 15.5-oz. cans chickpeas (or your favorite beans) rinsed
1 large head, broccoli sliced thin
1 cup sliced carrots (or waffle-cut)
3 T capers, drained
Dressing
¼ tsp garlic powder
¼ cup tahini
Juice of one lemon
2 T sherry vinegar
1 T pomegranate molasses
¼ cup extra-virgin olive oil
2 tsp. Dijon mustard
¼ tsp salt
Fresh pepper, to taste
For serving
Pita chips, lightly broken
Toasted walnuts
Grilled chicken, optional
Instructions
Place 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, chickpeas or beans, rinsed, chopped broccoli, carrots and capers in a large bowl; set salad aside.
In a small bowl, combine garlic powder, tahini, lemon juice, vinegar, molasses, olive oil, mustard and salt and pepper until well blended.
Drizzle vinaigrette over reserved salad. Using tongs, toss vigorously to combine. Taste and season with more salt and pepper if needed.
To serve
Plate salad, mixing well to recombine dressing with ingredients. Top with pita chips and walnuts. Add grilled chicken, if using.
Do Ahead: Salad can be made 3 days ahead. Cover and chill. Do not top with chips or walnuts (or chicken) until ready to serve.
Enjoy!
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