· 4 cups kale
· 4 cups swiss chard
· 4 cups baby spinach
· 1 cup walnut pieces
· 1 cup strawberries, fresh
· 1 cup blackberries, fresh
· 1 cup blueberries, fresh
· 1⁄2 cup black mission figs, dried
· 1 cup Citrus Vinaigrette
Wash and dry kale, chard and spinach.
Tear kale and chard into pieces, removing any tough stems, and place in large salad bowl.
Sprinkle 4 tablespoons of Citrus Vinaigrette over greens.
Using clean hands, massage the dressing into the greens until the volume is reduced by about half.
Clean and hull the strawberries. Cut them into quarters and add to salad.
Rinse the blueberries and blackberries, dry, and add to salad.
Remove stems from figs and chop into bite-sized pieces. Add to salad along with the walnuts.
Toss all ingredients well, adding more dressing as needed or desired.
You can use any kind of kale, tuscan or curly.
You can use any kind of Swiss Chard, but this salad is very pretty with rainbow or red-stemmed chard!
Salad can be made earlier in the day. Just put the massaged greens in the bottom of the bowl, put the fruit on top of the greens, cover with the spinach and nuts. Toss just before serving.