In My Go-To Kale Salad Blend, it has chopped kale, spinach and romaine mixed with thinly slice cabbage and shredded carrot. Use as a base for any salad that your heart desires. Yields roughly generous 6 (3.5 ounce) servings.
If prepping your meals is still a thing, well this is for you.
This is (obviously by the title) my go-to kale salad blend. I make it Sunday or Monday evening and use it for lunches or dinners throughout the week. I’ve topped it with air fryer chicken, salmon and have used it for side salads at dinner time. It’s great to have on hand and keeps me making better decisions at meal time. Plus it’s packed with nutrient rich leafy greens!
To Make My Go-To Kale Salad Blend You Will Need:
- kale
- spinach (not baby)
- romaine lettuce
- cabbage
- carrot
Start by stripping the kale leaves from the stem of 1 bunch of kale. Discard or compost the stems and finely chop the leaves. Rinse or soak in water and spin dry in a salad spinner – in the end you should have about 5 ounces.
Roughly chop 8 ounces of spinach. And chop a medium head of romaine lettuce and rinse and spin dry.
Add the chopped kale, spinach and romaine to a very large bowl.
Use tongs to carefully combine.
Then add in 1 cup thinly sliced purple cabbage and 1/2 cup shredded carrot.
Toss to combine!
This makes a lot. Like over a pound of nutritious healthy salad goodness. So I usually make this and immediately have a giant salad from it. This will last me a week and I can get about 6 entree salads from it.
HOW TO STORE YOUR SALAD BLEND:
Use tongs to transfer salad to a gallon size resealable bag, I squeeze out as much air as possible and seal it close and refrigerate. However, feel free to use a storage container or method of your choice.
My Go-To Kale Salad Blend
Ingredients
- 1 bunch kale
- 8 ounces spinach, not baby spinach
- 1 to 2 medium heads romaine lettuce
- 1 cup purple cabbage, thinly sliced
- 1/2 cup shredded, carrot
Equipment
Instructions
- Start by stripping the kale leaves from the stem of 1 bunch of kale. Discard or compost the stems and finely chop the leaves.
- Rinse or soak in water and then spin dry in a salad spinner. Add it to a large bowl.
- Roughly chop the spinach and add it to a bowl as well.
- Chop 1 medium head (2 if small) of romaine lettuce and rinse and spin dry.
- Use tongs to carefully toss to combine.
Notes
STORE YOUR SALAD BLEND:
Use tongs to transfer salad to a gallon size resealable bag, I squeeze out as much air as possible and seal it close and refrigerate. However, feel free to use a storage container of your choice.Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Love this! Having that stuff in the fridge is great, but if it comes to stripping kale leaves, washing them, etc. when i’m busy it’s probably not gonna happen. Great idea to have this ready to throw a handful on…anything. I wouldn’t be mad at throwing a fried egg and hot sauce on there and calling it breakfast. Also love that you mentioned to compost the kale stems 😉
Thanks, Brenna! I hear you. Sometimes I cheat and pick up pre-chopped!