Kale and Beefsteak Tomato Salad

I am pretty proud of this little salad.  Not only because I think it tastes amazing and is a powerhouse of antioxidants and protein, but I whipped it up within minutes while battling a horrendous cold that has rocked our little household.  So, no excuses from you – if I can throw this together while hacking away and straining to breathe …. so can you.  In fairness, I did do it during naptime for the kids… so take that for what its worth 🙂

Back to the recipe – I have been playing around with vinaigrettes lately and thought that this mustard-based dressing would be an interesting pairing with the kale, soybeans (edamame) and the little bit of onion I threw in for a little kick.  As you can see, it plates incredibly well with the bright wonderful beefsteak tomato that I essentially treated as the “steak” of the meal, ready to be cut up over the bed of yumminess. This could be an easy lunch, especially if you threw in some carbs on the side (I am thinking a warm baguette…) or as a great starter to a fancy weekend dinner.  You choose – but however you incorporate this into your recipe repertoire, I promise it will wow you with its tastiness!

I am keeping this post short and heading back to bed…. I am thinking eating this salad everyday would probably cure whatever is ailing me!  I hope everyone had a wonderful weekend and got outside to enjoy the sunshine and amazing “winter” weather.  I know our family sure did!  Have a good start to your week!

Kale and Beefsteak Tomato Salad with Soybeans, Onion and Homemade Mustard Viniagrette

• Author: Erin
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 4 1x

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Ingredients

• Mustard Viniagrette:
• 1 Tablespoon Apple Cider Vinegar
• 1 1/2 Tablespoon Dijon Mustard
• 1/2 teaspoon yellow mustard
• 1/2 cup extra virgin olive oil
• splash of lemon juice
• Kale and Beefsteak Salad:
• 1/2 Cup soybeans
• Tablespoon finely diced yellow onion
• 1 Cup tightly packed kale
• 2 large beefsteak tomatoes
• 1 Tablespoon coarsely ground kosher salt

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Instructions

1. Vinaigrette:
2. Whisk all ingredients in bowl and set aside.
3. Kale and Beefsteak Salad:
4. Ensure kale is chopped to your liking. Toss with soybeans and onions as well as some of the vinaigrette to wet the kale leaves. Plate and top with 1 -2 tomato “steaks” and top with a sprinkle of kosher salt and additional vinaigrette to your liking.

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