Baby Kale and Watercress Salad with Maple Vinaigrette
(from Lucianolinda’s recipe box)
Source: Woman's Day
Serves 12 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 1 Tbsp. pure maple syrup
- 2 Tbsp. cider vinegar
- 3 Tbsp. extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 8 oz. baby kale (about 8 cups)
- 2 bunches watercress, thick stems removed (about 8 cups)
Directions
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Whisk together maple syrup, vinegar, and oil in a small bowl; season with salt and pepper.
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Just before serving, toss with kale and watercress. Vinaigrette can be made 3 days ahead and stored in refrigerator.