Servings:  2

Ingredients

• 3 oz. Kale, washed and sliced thin
• 2 oz. Blueberries
• 1 fz. Lemon Dressing*
• 2 oz. Butter Lettuce, inner portions
• 2 oz. Baby Lettuce Mix
• 2 oz. Baby Spinach, whole leaf, cleaned
• 2 oz. Broccoli, blanched or roasted
• 2 oz. Pears, fresh or grilled, cut, 1/2” to 3/4” pieces
• 1 oz. Red Onion, sliced thin, soaked, cut into 1” pieces
• 1 oz. Arugula
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Black Pepper, ground
• 3 fz. French Mustard Vinaigrette*
• 1/2 ea. Avocado, peeled, pitted and cut into 1/2” pieces
• 2 oz. Red Seedless Grapes, cut in half
• 1 oz. Almonds, slivered, toasted
• 1Tbl. Sunflower Seeds, toasted

Instructions

1. Place the sliced kale and blueberries into a mixing bowl.
2. Ladle the lemon dressing into the bowl aggressively massage and mix the ingredients together. Make sure that all of the blueberries are smashed.
3. Add the butter lettuce leaves, baby lettuce mix, spinach, broccoli, roasted pears, red onions and arugula into the bowl.
4. Season the salad with salt and pepper. Ladle the French mustard vinaigrette into the bowl and gently toss all of the ingredients together.
5. Place equal amounts of the salad mixture into chilled serving bowls.
6. Sprinkle equal amounts of the avocado, grapes, almonds and sunflower seeds over each salad.

* Your favorite vinaigrette recipe may be used for this salad.