Healthy Salad Recipes

Nutty Marinated Kale Salad
1 bunch of kale, preferable the Lacinato ("dinosaur") variety
1 bunch of watercress
2 stalks celery, chopped
2 shallots, chopped fine
½ cup pine nuts

Dressing:
6 Tb. olive oil
3 Tb. balsamic vinegar, raw apple cider vinegar, homemade herbal vinegar or fresh lemon juice
2 Tb. raw honey

Directions

Rinse and dry the kale and watercress. Remove any tough stems from the kale. Chop leaves into bite-size pieces or shred the kale with a knife or food processor. Arrange in a bowl and add the celery, shallots, and pine nuts. Mix the dressing ingredients and add to the salad. Mix very well, "massaging" the greens with very clean hands, if possible. Allow the salad to marinate in the refrigerator for 30 minutes -2 hours before eating. Serves 3-4.

Arugula, Fig, and Walnut Salad
4 cups arugula
2 cups romaine lettuce
1 red bell pepper
4 radishes
4 fresh or dried figs

Dressing:
4 Tb. olive oil
2 Tb. raw apple cider vinegar, homemade herbal vinegar, fresh lemon juice, or balsamic vinegar

Garnish:
1/2 cup walnuts, soaked for six hours if possible, then toasted in a hot skillet for 1 minute, being careful not to burn

Directions:

Wash, dry, and chop all ingredients. Sprinkle with a pinch of Himalayan or sea salt and mix well. Combine in a bowl or arrange on a serving platter. Mix the dressing, then drizzle over the salad and mix well. Garnish with the toasted walnuts. Serves 2-4.