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SPRING RECIPE OF THE WEEK!
Kale Salad with Maple-Dijon Dressing
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1 clove garlic, minced
3 cups very thinly sliced, well packed kale, washed and dried
10 grape tomatoes, halved
1/4 teaspoon sea salt
Freshly ground pepper
Put the mustard, maple syrup, and balsamic vinegar in a blender, and process until thick and smooth. Pour the mustard mixture into a small bowl. Add the garlic, and whisk until well-combined.
Put the kale in a large mixing bowl. Pour the dressing over the kale and toss to coat. Leave the kale and dressing to stand at room temperature for 20 to 30 minutes. Right before serving, add the tomatoes, sea salt, and pepper. Toss the salad and serve!