So-Good-For-You Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 576
- Total Fat
- 54
- Saturated Fat
- 10
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 25
- Sodium
- 394
- Total: 30 min
- Active: 30 min
Ingredients
Salad:
1/3 cup slivered almonds
1/3 cup shelled pistachios
1/3 cup sunflower seeds (without shells)
1/3 cup walnuts halves
Pinch of sea salt
2 cups baby spinach
1 bunch Swiss chard, ribs removed and sliced thin (about 3 cups)
1 bunch collard greens, ribs removed and sliced thin (about 3 cups)
1 bundle lacinato kale, ribs removed and sliced thin (about 3 cups)
1/3 cup canned chickpeas, rinsed
1/3 cup canned kidney beans, rinsed
6 ounces crumbled feta cheese
Mason Jar Raspberry Dressing:
1/2 cup fresh raspberries
1 cup olive oil
1/2 cup raspberry vinegar or red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Splash of water
Kosher salt and freshly ground black pepper
Directions
- For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt.
- For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake.
- Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing.