Tuscan Salad

Tuscan Salad


I love eating food that makes you feel good and also tastes good!  This Tuscan Salad is so satisfying for those reasons, you guys are going to love it! The dressing alone is sooooo good, I bet you could use the dressing on your other favorite salad topping combos.  However, this recipe is the perfect harmony of everything you want in your meal!  Sweet, salty, crunchy, chewy, just delish!  I don’t like my salads overly dressed and dripping but if you want you could double the dressing recipe, so you can add more dressing if need be.  I wouldn’t use more than 1 plus a half personally!  


1 tsp honey
1 tsp mustard
Juice of 1/2 a lemon
1/3 cup grated Parmesan cheese
1/4 cups olive oil
1 TBS white wine vinegar
S&P (pinch of salt, pinch of pepper) 
1 minced garlic clove


Salad Ingredients

Bread crumbs 1/3 cup + 2 TBS
Pistachios 2/3 cup 
Grapes halved about 1 cup
2 bunches dinosaur kale vein removed 
1 Apple cut matchsticks
1/2 - 2/3 pack chicken bacon
parmesan cheese garnish



In any order, whisk all dressing ingredients together.  I like to chop my garlic and then add a little pinch of salt to the top and press with a fork to form paste (see photo).  

Wash and prep kale, cut or tear out the large veins. Drizzle and Massage the dressing onto the kale, doing this first ensures the dressing gets evenly coated since it’s a little bit thicker.  Prep the rest of the ingredients as stated above, top on salad!  Add a little cheese for garnish. 


**Kale tips**  I love the dinosaur kale for this salad but also if your in a hurry and only have time for target the big bag they sell there works too, I use about 2/3 of it probably about 10 ounces.   I just make sure to take out any of the super big “Woody” veins.  Just makes the salad more palatable.  


It’s even better on day two!  Kale is one of those hearty lettuces that doesn’t get mushy/watery.  I make extra so we can have for lunch the next day.  


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