WEST HARTFORD, Conn. — Here's how to make baby kale and beet salad with apple cider vinaigrette, a fresh, tasty salad from the lunch menu at Fleming's Prime Steakhouse and Wine Bar.
Baby Kale and Beet Salad
Ingredients
- ¼ cup Baby Kale
- 1/3 cup Shaved or Chopped Brussels Sprouts
- 2/3 cup cooked Quinoa
- 1/3 cup Roasted Red Beets
- 1 TBSP Dried Cranberries
- ¼ cup Apple Cider Vinaigrette (separate recipe)
- 1 TSBP Crumbled Goat cheese
- 12 small slices of Grapefruit
- 2 oz. Sweet & Spicy Walnuts (can also substitute with candied walnuts)
- Handful of julienne radish slices
Instructions
- Combine kale, brussels sprouts, quinoa, beets, cranberries, and Apple Cider Vinaigrette in a large stainless steel mixing bowl and fold in ingredients to mix evenly throughout.
- Garnish salad with goat cheese, grapefruit segments, and walnuts.
- Julienne the radish slices and place on top of salad in the center.
- Add protein like sliced steak, chicken, or shrimp if desired.
Apple Cider Vinaigrette
Ingredients
- 1 cup Apple cider vinegar
- 1½ cups Extra virgin olive oil
- 2 oz. Red onion roughly chopped
- ¼ cup Dijon mustard
- 2 TBSP Honey
- ½ tsp Kosher salt
- ½ tsp cracked Black pepper
- 1 tsp granulated sugar
Instructions
- Add all ingredients to a blender except the extra virgin olive oil.
- Blend until smooth, keep the blender running on low speed.
- Remove the center lid and slowly add the extra virgin olive oil.
- Once oil is added, run the blender for another 30 seconds.
- Cover and refrigerate before adding to salad.
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