25 Jul 2013
I just used what I happened to have in the fridge. And it was delicious. Salad is so marvelously open to permutations. I knew I wanted to use kale as the base and add kidney beans for protein. Ingredients one and two.
Seven Layer Salad
1 head of kale, chopped
1 can of kidney beans, rinsed and drained (or about 1 cup dried beans, cooked)
3 yellow squash, grilled
1 ear of corn, grilled
3 carrots, sliced thin
1 red onion, chopped
A generous handful of pumpkin seeds for topping
Champagne Vinaigrette, from Smitten Kitchen
2 to 2 1/2 tablespoons champagne or white wine vinegar
Juice of half a lemon
1/4 cup olive oil
1/2 teaspoon Dijon mustard
-Mix the dressing and let the onion marinate in it while you prepare the rest of the vegetables. Toss all ingredients together and enjoy!