Super Salad

Super Salad

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Credit: Jonathon Sawyer, Chef/Owner, The Greenhouse Tavern, Cleveland
The National Culinary Review, April 2014

Ingredients

2 bunches (approximately) cleaned kale, de-stemmed, cut small
2 oranges, separated into segments
1 cup cooked beans (adzuki or turtle)
1 cup cooked grains (quinoa, millet, spelt)
1 cup fresh blueberries
2 avocados, sliced
½ cup granola
¼-½ cup Yuzu Soy Dressing (recipe follows)

Yuzu Soy Dressing
¼ cup yuzu or citrus juice
½ cup soy sauce
1 T. honey
¼ cup rice wine vinegar
¼ cup sesame oil
1¼ cups blended oil

Instructions

Method: In large bowl, add kale and dressing; work dressing into kale. Top with orange segments, beans, grains, blueberries, avocado and granola.

Yuzu Soy Dressing
Method: In blender, add yuzu juice, soy sauce, honey and rice wine vinegar. Blend on medium speed; slowly incorporate sesame and blended oils.

Tags

Salad, The National Culinary Review, Vegetarian

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