Baby Kale and Watercress Salad with Maple Vinaigrette

(from Lucianolinda’s recipe box)

Source: Woman's Day

Serves 12 people

Categories: Salad- Salad Dressings- Slaw

Ingredients

  • 1 Tbsp. pure maple syrup
  • 2 Tbsp. cider vinegar
  • 3 Tbsp. extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 oz. baby kale (about 8 cups)
  • 2 bunches watercress, thick stems removed (about 8 cups)

Directions

  1. Whisk together maple syrup, vinegar, and oil in a small bowl; season with salt and pepper.

  2. Just before serving, toss with kale and watercress. Vinaigrette can be made 3 days ahead and stored in refrigerator.

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