My Go-To Kale Salad Blend

Print Recipe

My Go-To Kale Salad Blend has chopped kale, spinach and romaine mixed with thinly slice cabbage and shredded carrot.

Course Salads

Cuisine American

Keyword healthy, kale, meal prep, salad blend, spinach

Prep Time 20

Cook Time 0

Total Time 20

Servings entree salad servings

Calories 70

Author Laurie McNamara

Equipment

OXO Good Grips Salad Spinner

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

US Customary - Metric

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.

Nutrition