Kale and Feta Salad {with Homemade Honey Vinegar Dressing}
Ingredients
- 1 bunch kale, stemmed and chopped (about 4 cups)
- 1/2 cucumber, sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded carrots
- 2 cups baby spinach
Honey Vinegar Dressing
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- salt and black pepper to taste
Instructions
- Add kale to a large bowl.
- To make the dressing, whisk together the vinegar, honey, and mustard in a small bowl. Continue whisking while slowly adding olive oil, salt and pepper.
- Pour the dressing over the kale and toss with tongs until kale appears soft.
- Add carrots, cucumber and cheese to the kale.
- Cover with plastic wrap for about 1 hour in refrigerator before serving.
- Stir in spanish right before serving.
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