Rainbow Plate Salad
Serves: 4
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp honey, agave or maple syrup
  • Pinch of sea salt
  • Pinch of black pepper
  • Assorted kale, spinach and rainbow chard, stems removed and finely chopped ( I used a half a bunch of kale, a half a bunch of spinach and 6 rainbow chard leaves and stems)
  • 2 fresh peaches, sliced
  • ¼ cup pine nuts
  • ¼ cup dried fruit (raisins, cranberries or currants)
  • Freshly grated Parmesan cheese
  1. In small bowl, whisk together oil, vinegar, honey (or agave or maple syrup), salt and pepper.
  2. Add chopped greens to a medium bowl. Drizzle with dressing and massage into leaves until well coated. Let stand for for at least 15 minutes before serving.
  3. When ready to serve add pine nuts, sliced peaches and dried fruit then toss to coat. Garnish with shaved Parmesan cheese.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/09/04/rainbow-plate-salad/