This salad utilizes hearty greens making it last longer in the fridge without getting soggy or wilted. Simply dressed, it can be served up a multitude of ways.

INGREDIENTS

• ¾ cup extra-virgin olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon plain Greek yogurt (preferably full fat)
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 bunch Tuscan kale, stems removed and chopped
• 1 bunch chard, stems removed and chopped

INSTRUCTIONS

1. Combine olive oil, vinegar, honey, mustard, yogurt, salt and pepper in a bowl and whisk to emulsify. Alternatively, you can add all to a mason jar with a tight-fitting lid and shake to mix.
2. Toss the kale with ½ cup (or to taste) of the dressing. Reserve the extra dressing for another use later in the week.
3. Store in the fridge until ready to eat.

MEAL PREP IDEAS

• Serve topped with crumbled goat cheese, toasted pecans and apple slices.
• Serve alongside your choice of protein (i.e. roasted salmon, grilled chicken, baked tofu).
• Serve with fresh grated parmesan cheese, croutons and a poached egg.
• Serve topped with Marinated Mixed Beans or sustainably harvested canned tuna.