KALE SALAD W/MARINATED MUSHROOMS & SUN DRIED TOMATOES
PREP TIME: 25 MINUTES, PLUS 2 1/2 HOURS MARINATING
MAKES: 6 SERVINGS (ABOUT 8 CUPS)
1/2 cup white-wine vinegar
2 T olive oil
1 t coconut sugar
2 t Dijon mustard
1/2 t salt
10 button mushrooms, halved and sliced (about 3 cups)
1/2 cup sun-dried tomatoes, thinly sliced
1 shallot, peeled and minced (about 3 T)
3 T minced fresh basil (about 1/3 cup basil leaves)
2 t minced fresh oregano (about 1 T oregano leaves)
6 ozs kale, diced (about 6 cups)
3 ozs feta cheese, crumbled (about 2/3 cup)
1. In a small bowl, whisk white-wine vinegar, olive oil, coconut sugar, mustard, and salt together.
2. Add mushrooms, tomatoes, shallot, basil, and oregano; mix well. Cover and refrigerate for at least 2 1/2 hours, stirring halfway through.
3. Add kale to a large bowl. Add mushrooms with marinating juices and feta. Mix well Refrigerate until ready to serve.
Add 1/2 cup white wine vinegar to a small bowl.
Add 2 T olive oil.
Add 2 t Dijon mustard.
Add 1 t coconut sugar.
Add 1/2 t salt.
Whisk to combine.
Add 10 halved and sliced button mushrooms (about 3 cups).
Add 1/2 cup thinly sliced sundried tomatoes.
Add 1 peeled and minced shallot (about 3 T).
Add 3 T minced fresh basil (about 1/3 cup basil leaves).
Add 1 T minced fresh oregano leaves (about 1 T oregano leaves).
Mix well. Cover and refrigerate for at least 2 1/2 hours, stirring halfway through.
Add 6 ozs diced kale (about 6 cups) to a large bowl.
Add mushrooms with marinating juices.
Add 3 ozs crumbled feta cheese (about 2/3 cup).
Mix well. Refrigerate until ready to serve.