Nothing beats a colorful salad with lots of texture and a homemade dressing! This one comes together easily with a generous sprinkle of granola to top it off. Serve this alongside grilled fish or tofu for a light and refreshing summer meal.
1 1/2 cups baby kale, watercress, or spinach
1lb carrots, shaved
1 red or golden beet, sliced thinly
1 watermelon radish, sliced thinly
¼ cup fresh mint leaves
½ cup Michele's Original Granola
1 tbsp shallot, minced
1 clove garlic, minced
2 tbsp sherry vinegar
2 tbsp orange juice
1 tbsp lemon juice
1 tbsp lime juice
2 tbsp honey
1 tsp whole grain Dijon mustard
¼ cup olive oil
Salt and pepper to taste
- In a large bowl, toss together salad ingredients except for granola. Set aside.
- In a small bowl, add shallot, garlic, vinegar, citrus juices, honey, and mustard. Slowly whisk in olive oil. Salt and pepper to taste.
- Drizzle vinaigrette over the salad. Start with half first and add more as you choose. Top with granola.