Kale, Carrot, and Radish Salad with Balsamic Splash

Loaded with vitamins, mineral and other important nutrients, this salad packs a Punch!


3 cups shredded kale or mesclun greens
2 large carrots, peeled and very thinly sliced lengthwise
4-6 radishes, very thinly sliced into rounds
2 tablespoons drained capers
¼ cup balsamic vinegar
½ cup extra virgin olive oil
1 small clove garlic, minced
3 tablespoons pure maple syrup
½ tablespoon dried thyme
Kosher salt and freshly ground pepper

In a large bowl, toss together the kale, carrots, radishes, and capers.

In a glass jar, combine the vinegar, oil, garlic, maple syrup, thyme, and a generous pinch each of salt and pepper and shake until well blended. The dressing will keep in the capped jar in the fridge for up to two weeks.

Spoon some of the dressing over the salad (you won’t need all of it), toss to mix well, and serve right away. 

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