By SMH Executive Chef Omar Mattei
This easy-to-make, tasty-to-eat salad with vinaigrette earned rave reviews during the 2019 Self Care Saturday women's wellness event hosted by Sarasota Memorial Cancer Institute. After receiving many requests for the recipe from event participants, Sarasota Memorial Hospital Executive Chef Omar Mattei kindly agreed to share it.
So, by popular demand, here is the recipe for Chef Mattei's "Kale and Spinach Salad with Blueberry Vinaigrette."
Kale & Spinach Salad with Blueberry Vinaigrette
Salad Ingredients:
- 1 pound chopped kale
- ½ pound baby spinach
- 1 cup roasted pecans
- ½ cup feta cheese
- ¼ cup cranberries
- ¼ pumpkin seeds
- ¼ shredded carrots
Vinaigrette Ingredients:
- 1 pound fresh blueberries
- ½ cup sherry vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp garlic minced
- 2 tsp honey
- 2 cup olive oil
- 2 Tbsp lemon juice
- Salt and pepper to taste
Preparation
- Toss salad ingredients in a bowl.
- For the vinaigrette, combine oil, blueberries, sherry vinegar, Dijon mustard, garlic, lemon juice and honey in a food processor; blend until smooth.