From the Kitchen Window column
Raw greens make a pleasingly assertive salad. They pair well with sweet ingredients such as sliced apples and oranges and chopped raisins and dates. As for the dressing, try something that is both sweet and acidic such as a maple syrup or lemon-honey vinaigrette.
Makes 4 servings
For The Salad
8 packed cups washed, trimmed, thinly chopped greens such as collards, kale and mustard greens
1 cup shredded carrots
1 sweet, crisp apple, thinly sliced, with skins on, such as Fuji or Honeycrisp, sprinkled with lemon juice
For The Vinaigrette
3 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup pure maple syrup
2 tablespoons spicy mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large bowl, toss together salad ingredients.
In a small bowl, whisk vinaigrette ingredients. Microwave on high for 45 to 60 seconds. Pour over salad and toss well. Let sit for 20 to 30 minutes before serving so the greens soften and become infused with the vinaigrette.