Prep time: 20 mins
Total time: 20 mins
Servings: 8
1/2 cup Pompeian Robust Extra Virgin Olive Oil
1/4 cup Pompeian Organic Balsamic Vinegar
2 teaspoons honey
2 teaspoons Worcestershire sauce
2 medium garlic cloves, minced
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Salad:
2 (5-oz) packages baby kale mix (or fresh mustard greens)
2 medium yellow bell peppers, thinly sliced
1 cup thinly sliced red onion
1/2 cup chopped pecans, preferably toasted
2 ripe medium avocado, chopped
Cook’s Tip: To serve four, salad recipe may be halved easily. Make full recipe for vinaigrette, use half and refrigerate half of the vinaigrette for later use (up to 2 weeks).
Made With
