- Course/Dish: Salads, Dressings, Appetizers
- Meals: Lunch, Dinner
- Main Ingredient: Kale, Lettuce, Onion
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Serves: 2
A simple, tangy salad of romaine, kale, and fresh onion topped with a light blueberry vinaigrette made from fresh berries, olive oil, coconut nectar, and apple cider vinegar. Try coconut vinegar too for a slightly more fruity alternative. The dried blueberries lend a wonderful sweetness and chewy texture that works just like raisins, only with more antioxidants and nutrition.
1 cup blueberries, dried ($1.00)
1 head romaine ($1.29)
handful kale ($.50)
1 medium onion, divided
1/2 cup blueberries, fresh ($.50)
2 tablespoons olive oil ($.20)
2 tablespoons coconut nectar or other liquid sweetener ($.40)
1 tablespoon apple cider vinegar ($.10)
salt and pepper to taste
1) Simply combine your romaine, kale, onions and dried blueberries in a salad bowl, reserving 1 tbs of onion for your dressing.
2) Combine a tbs of onion, a half cup of fresh blueberries, the olive oil, coconut nectar, and vinegar in a blender and puree all ingredients until smooth. This works best with a bullet type blender. Most blenders have a blade assembly that's compatible with canning jars. Just unscrew the blade assembly from the carafe and attach to a small mouth canning jar. The pint jars are perfect for small jobs like this.
Also, a larger batch of dressing can be made, just double or triple the recipe. Store in the refrigerator for up to a week.