Ingredients:
- 8 cups fresh kale, tough ribbing removed, chopped
- 1 cup cooked quinoa
- 1 cup cooked green lentils (or canned, rinsed and drained)
- 1 cup frozen shelled edamame, defrosted
- ¼ cup roughly chopped roasted red peppers
- 3 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 1 tsp. grainy mustard
- 1 tsp. maple syrup
- To taste kosher salt and freshly ground pepper
Directions:
- Place kale, quinoa, lentils, edamame and roasted red peppers in a large bowl.
- In a small bowl, whisk together vinegar, olive oil, mustard, maple syrup, salt and pepper.
- Pour over salad and toss to coat evenly.
