Confetti Vegetable Salad


Confetti Vegetable Salad


March 9, 2016

  • Yields: 6 Servings


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


1Place green beans in a steamer basket and steam until al dente, then rinse in cold water to stop cooking process.

2In a large bowl, add kale and massage until it has softened. Add pepper, green beans, onion, radicchio, and apple.

3Place dressing ingredients in blender and process until smooth, thinning with water if needed.

4Toss salad with dressing and walnuts.

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