This salad is packed with flavor and texture and puts other salads to shame because of how filling it is. The key to pulling this salad off is massaging the raw greens in warm salt water to tenderize them. Once greens are tenderized and everything is chopped throw toss it all in a bowl and drizzle on the vinegarette until your heart is content!

THREE GREEN SUMMER SALAD

Salad

• 1 bunch collard greens
• 1 bunch lacintato kale
• 1 bunch Mizuna (Japanese mustard greens)
• ½ cup thinly sliced shallots
• 1 cup sliced strawberry
• 1 cup chopped walnuts
• 1 sliced curcumber
• 1 cup curmbled honey goat cheese

Vinaigrette Dressing

• 3 tbsp white wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp kosher salt
• ¼ tbsp fresh ground pepper
• 1 cup olive oil

Instructions

1. Wash all greens and thinly slice.
2. Fill a large bowl with warm and 1/2 cup kosher salt.
3. Massage greens the in salt water mixture until the water turns grren.
4. Spin greens in a salad spinner to remove excess water.
5. In a large dish combine greens, shallots, strawberries, curcumbers, walnuts and goat cheese, vinaigrette (directions below). Toss all ingrediants togther then to serve.

Vinaigrette

1. In a small mason jar add all ingreadients and shake until ingrediants are combined.

https://eriqueberry.co/2020/06/15/three-green-summer-salad/