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


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


  1. Whisk together the vinaigrette ingredients until well blended.
  2. 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).