Kale and White Bean Salad with Herb Vinaigrette

  • Bunch-Kale-thick stem removed, washed, dried, chopped
  • 1-16 Ounce Can-White Beans-drained, rinsed and drained
  • ½ Cup-Feta Cheese-crumbled
  • ¼ Cup-Onion-sliced thin
  • ¼ Cup-Piquillo Peppers-drained, sliced thin
  • ¼ Cup-Pumpkin Seeds

Garlic and Herb Dressing

  • ½ Cup-White Vinegar
  • 2 Teaspoons-Oregano
  • ½ Teaspoon-Crushed Red Pepper
  • 1 Teaspoon-Kosher Salt
  • ½ Teaspoon-Black Pepper
  • ½ Teaspoon-Granulated Garlic
  • 1 Cup-Corn Oil-or your favorite

Directions

  1. Place all ingredients except oil in a quart size container or blender.
  2. Blend to incorporate, while still blending slowly add oil until all has been incorporated and set aside.
  3. Place kale/white beans/feta cheese/onion/piquillo peppers in a mixing bowl.
  4. Add Just enough dressing to coat, about 1/3 cup, about mix together to coat.
  5. Place in individual bowls or on a serving platter and top with pumpkin seeds.