AuthorJeanne PetrucciCategoryDifficultyBeginner
Yields1 Serving
Prep Time20 mins
 ½ lb. green beans, snipped and chopped
 2 heads lacinato kale shredded
 1 red pepper, chopped
 ½ red onion, diced
 1 head radicchio, chopped
 1 tart apple, cut into matchsticks
 ¼ cup walnuts, chopped
 
Dijon-Miso Dressing [will make more than you need]:
 
 3 tablespoons Dijon mustard
 2 tablespoons of yellow miso
 2 medium shallot, chopped
 1/3 cup of sherry wine vinegar
 3 tablespoons olive oil
 2 tablespoons water
 2 tablespoons maple syrup
1

Place green beans in a steamer basket and steam until al dente, then rinse in cold water to stop cooking process.

2

In a large bowl, add kale and massage until it has softened. Add pepper, green beans, onion, radicchio, and apple.

3

Place dressing ingredients in blender and process until smooth, thinning with water if needed.

4

Toss salad with dressing and walnuts.

Ingredients

 ½ lb. green beans, snipped and chopped
 2 heads lacinato kale shredded
 1 red pepper, chopped
 ½ red onion, diced
 1 head radicchio, chopped
 1 tart apple, cut into matchsticks
 ¼ cup walnuts, chopped
 
Dijon-Miso Dressing [will make more than you need]:
 
 3 tablespoons Dijon mustard
 2 tablespoons of yellow miso
 2 medium shallot, chopped
 1/3 cup of sherry wine vinegar
 3 tablespoons olive oil
 2 tablespoons water
 2 tablespoons maple syrup

Directions

1

Place green beans in a steamer basket and steam until al dente, then rinse in cold water to stop cooking process.

2

In a large bowl, add kale and massage until it has softened. Add pepper, green beans, onion, radicchio, and apple.

3

Place dressing ingredients in blender and process until smooth, thinning with water if needed.

4

Toss salad with dressing and walnuts.

Confetti Vegetable Salad