Romaine, Purple Kale, and Radish Salad

with Plum Balsamic Dressing

Serves 6


4 C fresh garden romaine, washed, dried and torn
6 C purple kale trimmed of stems, washed dried and torn
3 large organic radishes, sliced thin Handful fresh chives chopped
2 handfuls fresh basil chopped 1 small red onion from garden, washed and chopped into thin slices


2 T plum jam
1 T balsamic vinegar 2
T red wine vinegar
1 T sugar
1 T lemon juice
Salt and Pepper to taste


  • Toss dressing right before serving. Serve with crusty bread and a joyful heart!

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