I made a few substitutions to healthify this Strawberry and Spinach Salad. Balsamic Vinegar is magical with Strawberries just ask Jamie Oliver! Green Stevia lets me reduce the Coconut Sugar by half. The toasted, slivered Almonds and GF Fried Onions gives this colorful salad texture and crunch. I found the dressing is good for 2 to 3 salads. A little goes a long ways as it “cooks” the greens as it sits.
Jenn, my Stinger alumni wrangled this recipe from a friend of hers. I’m so glad she did. It’s posted on her Two Kitchens Blog or you can open this Miso Sesame Kale Salad PDF. I’m so addicted to this salad that I’ve included the measurements for doubling and quadrupling the recipe. I eat it almost every day. Note: Just like the Strawberry & Spinach Salad recipe, let the tossed salad sit for 10 minutes or so to “cook” the kale leaves. Savory, sweet and a bit salty…love it.