Layered Salad

(Mar 30, 2016) This salad was inspired by the contents of my fridge.  I love recipes like that - the ingredients fall together so effortlessly.

Here's what you need:

The layers are in order of bottom layer first:

8 kale leaves, stalks removed, chopped

2 cups baby spinach 

1 bunch spring onions, chopped

2 cups red quinoa, cooked and fluffed

2 cups cherry tomatoes, halved

1 cup feta cheese, cubed

1/4 cup pine nuts, toasted

The dressing is magical.  I make a ton of it and store it in the fridge in an airtight jar.  It keeps for 10 days.

In a hand processor, pulverize the following:

1 bunch mint, stalks removed

1 bunch parsely, stalks removed

Apple vinegar, 1/3 cup

Dijon mustard, 1 tablespoon

Honey, 1 tablespoon

Olive oil, 1/2 cup

Salt and pepper

Enjoy!