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Mixed Kale Salad With Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette [Vegan]
Utilizing your local Farmers Markets is one if the best ways to taste the wonders of the summer growing season. We picked up tender Red Russian and green kale, organic radishes, fresh blueberries and basil. Even garlic scapes made a rare appearance! We combined all and topped with sliced... Read More
Ingredients You Need for Mixed Kale Salad With Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette [Vegan]
How to Prepare Mixed Kale Salad With Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette [Vegan]
- Chop ciabatta into 1-inch cubes and chop rosemary. Heat sauté pan on med-high then coat with olive oil. Add ciabatta and rosemary, toss a few minutes until browned then set aside.
- Add all ingredients for dressing in a mixing bowl and whisk together.
- Prep kale, basil, radishes and garlic scapes as noted in salad ingredient list. Then combine all salad ingredients in a large mixing bowl along with croutons and toss well.
- Gently coat salad with dressing and toss. Garnish with more croutons and serve immediately. Enjoy!
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