Salad:
- 1 bunch kale, stemmed and chopped [about 4 cups]
- 1 cup bocconcini [mini mozzarella], halved
- 1 cup tomatoes, chopped
- ¼ cup fresh basil, chopped
Dressing [makes about 1 cup]:
- ⅔ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, crushed
- Salt and fresh ground black pepper to taste
Add kale to a large bowl. Combine dressing ingredients and whisk until combined. Pour over kale and toss until evenly coated. Add cheese and tomatoes. Cover and refrigerate for at least one hour before serving. Before serving, add basil and toss to combine.
from Mom to Mom Nutrition