Farmer’s Market Salad w/ Lemon Pepper Dressing
Time Required: 10 (10 min. total)

Get the freshest organic ingredients you can find for maximum flavor.  We ate some junk food at a party but came home and ate this for dinner; an instant sigh of relief!  The kale is softened by sitting in some o & v while you chop the other vegetables, and the dressing is a wonderful combination of pantry staples. Add some cooked steak or chicken to the top if desired!*


1 1/2 cup(s) kale -- ribbed and sliced thin
3 radish(es) -- sliced thin
2 carrots -- scrubbed; shaved with peeler
1 mango(s) -- diced 1/2" pieces
1 cup(s) cherry tomato(es) -- halved
1/4 cup(s) olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
2 tsp brown sugar
1/4 tsp salt
1 tsp lemon pepper seasoning
6 cup(s) spring lettuce mix


Prep Work:  Slice radishes, shave carrot and cut mango; store together.  Cut kale thin and toss with some olive oil and balsamic vinegar; seal in ziplock or covered bowl and refrigerate until ready.

1.  Take kale off of it’s rib and slice 1/2” thin, bite sized pieces.  Place in bottom of salad bowl, toss with a light coating of balsamic vinegar and olive oil, then set aside while preparing salad.

2.  Cut radishes, carrots, mango and tomatoes according to instructions.  Place on top of kale in bowl.

3.  Combine olive oil, vinegar, lemon juice, sugar, salt and lemon pepper in small jar or container with lid and shake until thoroughly combined.

4.  Add spring lettuce to bowl and toss all with dressing.  Salt and pepper to taste. Top with thin cut meat (optional).

* See OTL video for no fuss crock pot chicken, or buy a rotisserie chicken, use leftover meat, lunchmeat turkey,  or slice a piece of steak thin and saute it just until done.
OTL 2011


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