2 teaspoons honey
2 teaspoons Worcestershire sauce
2 medium garlic cloves, minced
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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
- Whisk together the vinaigrette ingredients until well blended.
- Place the greens, peppers and onions in a large salad bowl, toss with the dressing until lightly coated. Add the pecans and avocado and toss gently.
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).