The Wild Bean

This tangy crunchy salad is loaded with nutrients. Dark leafy greens are extremely alkalizing, providing a more neutral body environment for better functioning enzymes. Try adding greens to soups, stews, salads and smoothies.

CRUNCHY KALE SALAD

INGREDIENTS:

2 cups cooked garbanzo beans

1/2 cup chopped artichoke hearts

1/2 cup chopped carrots

1/2 cup chopped celery

1/4 cup chopped green olives

1 cup chopped kale

1 cup chopped spinach

2 T. chopped Italian parsley

Mix all ingredients in a large bowl and drizzle with vinaigrette. Season with sea salt and pepper.

To Serve: Toss 2 cups of fresh Kale in large bowl with fresh squeezed lemon, S & P. Top with large scoop of Crunchy Kale Salad.

VINAIGRETTE

INGREDIENTS:

3 T. Cider Vinegar

3 T. Water

1/2 red apple, peeled if not using a Vitamix

2 teas. worcestershire sauce

1 1/2 teas. rice wine vinegar

1 1/2 teas. sea salt or kosher salt

1 T. honey

1/2 teas. paprika

1 glove garlic

1 T. fresh chopped parsley

dash of tobasco

EVOO

Place all ingredients into blender or Vitamix, except EVOO. While blender is running, add olive oil in steady stream, up to 1/2 cup. Taste and add S & P if necessary. Cover and store up to 2 weeks.