HARVEST CHOPPED KALE SALAD

Enjoy some of the best flavors of late summer and early fall with this quick, easy, vegetarian salad chock full of veggies!

Ingredients:

FOR THE SALAD

• 1 head green kale, destemmed and cut into small pieces
• 3 cups romaine hearts, roughly chopped
• 6 cooked mini corn on the cob, kernels sliced off ( you can use ½ frozen corn)
• 1/2 cup broccoli florets, roughly chopped
• 2  carrots, peeled, roughly chopped
• 6 Brussels sprouts, thinly sliced
• 1/2 cup frozen green peas, thawed
• 1 small handful fresh dill, roughly minced

FOR THE DIJON RED WINE VINAIGRETTE

• 3 tbs. red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 1/2 teaspoons Dijon mustard
• Dash of Italian seasoning
• Dash of salt and fresh ground black pepper

Directions:

1. Make the vinaigrette: In a small mixing bowl, add olive oil, vinegar, mustard, salt and pepper and whisk vigorously until completely combined.
2. Assemble the salad: In a large bowl, toss together all ingredients with half of the vinaigrette. Drizzle with remaining vinaigrette as desired to serve.
3. If desired, top with blue cheese, goat cheese, nuts, and protein of choice for serving. Enjoy all week long for lunch!