Recipe: Honey Berry Salad

Happy Monday guys! I'm sitting here with a to-do list the length of the great wall of China, and I just put all 4 kiddies down for naps so it's officially the most productive time of day over here! I figured before I got started with housework and things that I'd share this amazing salad with you guys that Martin makes:

Doesn't that look like you could just eat it off the screen? haha dang now I'll have to try and get him to make me some for lunch. It actually is even better than it looks if you can imagine that. The fresh baby kale is perfectly cold and crisp, the cheese is soft and smooth, the slight crunch of the nuts, the sweet and juicy strawberry slices. Mmmmm it's such a refreshing and tasty treat, and very nutritious as well! Here it is:

Honey Berry Salad

Serves 4-5

Salad:

- 5 cups baby kale (opt. rocket lettuce/romaine etc.)

- ¼ cup chopped green onions

- 1 cup feta cheese

- ½ cup sliced Strawberries

Toss and dress with walnuts and dressing immediately before serving

Walnut topping:

- 1 cup walnuts

- drizzle of olive oil

- 1 tablespoon sugar

- 2 teaspoons salt

Toss the ingredients together, spread in a pan and bake in the oven at 350 F for 8 minutes to toast.

Dressing:

- 3 Tablespoons honey

- 1/2 orange (juice and zest)

- lemon wedge

- 2 Tablespoons balsamic vinagar

- 4 Table spoons olive oil

- 2 teaspoons salt

Warm honey on stove-top, then mix it together with the orange juice and zest, the juice from your lemon wedge, as well as your vinegar, oil, and salt. Chill before serving with the salad.

I love tossing all the ingredients together in a big bowl, but you could for sure keep the componants seperate if that's easier for you or you're serving it in a bigger quantity. Salads like this are such a treat to pull out of the fridge and enjoy right away, and you've been asking me to share some of our favorite nutritious and healthy recipes, so I hope that you give it a try and let me know what you think!

Take care, and I'll see you back here tomorrow lovelies!
xo, Emily

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