It isn’t getting the spinach and the kale to play nicely together that supplies this salad with the twist, but it is the extra step that makes it worth it.
You’ll need the following:
5oz of spinach
5oz of kale
2oz of rice vinegar
Thumbnail sized portion of fresh ginger
2oz of peanut or canola oil
1/2 cup of dried cranberries (sweetened)
1/4 of an red onion
1/2 of sliced almonds
4oz of black olives
1/2 of a red pepper
1/4 cup of feta or blue cheese
2 Quorn cutlets (for you novices this is veggie chicken) or use the real chicken if you prefer.
1 cup of roasted Portobello mushroom
This salad will take about 20 minutes to prepare.
Start with the mushrooms first. Toss them in a bowl with a light sprinkling of oil, just a light coating before you place them a skillet for 4-5 minutes, stirring constantly.
Remove from the heat set aside, after cutting them into cubes.
I don’t do poultry hence my use of the Quorn cutlets. Light oil, skillet 3 minutes
then flip and set aside, giving these as well.
Here is the twist I alluded to.
You’ll need to fold the spinach and kale into rolls (see below) and cut them into strips.
Place them into a large mixing bowl and when you’re done cutting.
Add the rice vinegar to the peanut oil and mix.
Pour over your greens and mix well.
Cutting the greens gives you more even distribution of the mixture. Place the bowl back into the refrigerator.
Start slicing your onion and red pepper. Not too thin, but keep them uniform.
Cut the pepper the long way and slice into thirds.
Chop the ginger into fine texture.
Remove the bowl from fridge (5 minutes, roughly) and mix the ginger throughout.
At this point, add all of your sliced ingredients except for the feta/blue cheese.
Once you’ve mixed and tossed (hopefully none got on the floor) add the cheese for the finishing touch.
This goes well with any dressing I’ve paired it with. If you find one that doesn’t mesh, let me know!
I prefer Caesar dressing myself.