Baby Kale and Watercress Salad with Maple Vinaigrette Recipe

Cooking Directions

• STEP 1.In a large bowl, combine baby kale and watercress.
• STEP 2.In a separate small bowl, whisk together maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 3.Drizzle the vinaigrette over the salad and toss to coat evenly.
• STEP 4.Serve the salad immediately and enjoy!

Cooking Tips

• Massage the kale leaves with a little olive oil before adding the dressing to help soften them.
• Feel free to add some toasted nuts or crumbled cheese for extra flavor and texture.
• You can make the vinaigrette ahead of time and store it in the refrigerator for up to a week.

Storage and Serving

• This salad is best served fresh and should be consumed immediately after dressing.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing.