kale and sprout salad with cranberries an roasted almonds

Yesterday at the farmers market at the brickworks I purchased some organic kale and organic ancient grains.  Knowing that I would be entertaining some friends who are vegetarian I wanted to make sure that I had some high protein items to keep them full.

Organic Kale salad with Roasted Almonds, ancient grain sprouts and dried cranberries

-2 cups of cleaned and chopped kale
-1/2 cup almonds toasted
-3/4 cups ancient grains sprouts
-1/4 cup dried cranberries

in a frying pan on medium low heat toast blanched slice almonds until browned.  Place hot almonds on top of the kale chopped and stir in.  Let cool.  Add the sprouts and cranberries.

Tangy Apple cider mustard dressing

1/3 cup apple cider vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons maple syrup
pinch of salt and pepper

Pear, almond salad with tangy Mustard dressing

Pear Almond Salad

mixed organic greens

peppercorn goat cheese

1 ripe pear peeled and sliced

1/2 red onion

1/2 cup almonds sliced

1/2 cup of Chardonnay

1 teaspoon brown sugar

a sprinkle of cinnamon

In a frying pan, dry roast 1/c cup of sliced blanched almonds.  When slightly browned at 1/2 cup Chardonnay, brown sugar and cinnamon.  Cook until all liquid is gone and almonds crispy.  In a salad bowl mix together lettuce, some peppercorn goat cheese, sliced ripe pear, red onion, and top with toasted almonds.

Tangy Mustard Salad Dressing

2/3 cup olive oil

1/3 cup apple cider vinegar

a splash of white balsamic vinegar

1 teaspoon honey

2 tablespoons Dijon mustard

1 tablespoon honey mustard

salt and pepper to taste

mix and serve