Fresh Beet, Heart of Palm, Kale/Spinach Salad
 
 
Recipe By:
Recipe type: Salad
Ingredients
  • 1 (10-oz.) container of baby kale
  • 1 (10-oz.) container of baby spinach
  • 3-4 fresh beets, roasted (See Recipe: Fresh Roasted Beets and Peppers)
  • 1 (14-oz.) can heart of palms, drained and cut into bite-size pieces
  • ¼ c. sunflower kernels
  • ¼ c. crushed Maruchan Ramen Noodles
  • 4 oz. crumbled blue cheese
  • 1 bottle of Roasted Garlic Balsamic Vinegar (or your favorite dressing)
  • Kosher salt, fresh black pepper
  • Olive oil
Instructions
  1. In a bowl, mix the kale and spinach. Season with salt and pepper.
  2. Lay the mixture on a large serving platter.
  3. Place your beets in the center of the kale/spinach mixture.
  4. In a small bowl, season the heart of palm with salt and pepper and a little olive oil. Place the cut heart of palm around the border of kale/spinach mixture.
  5. In a small bowl, nestled into the platter, place the blue cheese.
  6. In a small bowl, nestled into the platter, combine the sunflower kernels and noodles into the bowl. The blue cheese and kernel/noodle bowls, are for guests, to place as much as they like on top of salad, that they serve themselves.
  7. Place the salad dressing on the side for guests to serve themselves.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/fresh-beet-heart-of-palm-kalespinach-salad-2/