Do you ever have those moments when you're so proud of yourself for what you eat? You know, that mental feeling you get when you think to yourself "Hot damn, just EATING this makes me feel super-duper healthy!!" Generally I try to eat pretty well, but even this dish spikes my healthy-o-meter. So what's the secret ingredient?
Note: The original recipe called for a hefty amount of maple syrup. I tend to prefer my salads on the tart/vinegary/savory side, so I omitted the sweetness. I am curious how it would be with the sugar, so next time I'm going to try it as-is and see which way I prefer. So use the syrup, omit the syrup, or split your salad in half and experiment with both versions!
6 cups (packed) greens, such as collards, kale, and mustard greens; washed, trimmed, stems removed and thinly chopped [this was ~one bunch from the grocery store for me]
3/4 cup carrots, shredded
1 sweet, crisp apple, thinly sliced, with skins on, such as Fuji or Honeycrisp, sprinkled with lemon juice
2 1/2 TBSP extra virgin olive oil
1/3 cup apple cider vinegar
1/3 cup pure maple syrup, optional
1 to 1 1/2 TBSP spicy mustard
1/4 tsp salt
1/4 tsp black pepper
In a large bowl, toss together salad ingredients. In a small bowl, whisk vinaigrette ingredients. Microwave on high for 45 to 60 seconds. Pour over salad and toss well. Let sit for 20 to 30 minutes before serving so the greens soften and become infused with the vinaigrette.
Store remainder in refrigerator for up to (at least) a few days.