Look to the Rainbow (Salad)

Please forgive if you received an email from me that you couldn’t open! Something zigged when it should have zagged and a post went out in error.

In other news, Happy Pride! 

To honor the month of Pride and all its colors, Baked by Melissa created a Rainbow Kale Salad in an exciting collab with Royal Greens and online site Wonder, the self-proclaimed “new kind of food hall.”  Wonder is a genius idea, gathering a host of restaurants together in one place. Order a steak from Bobby Flay and finish it off with a cheesecake from Junior's!

Wonder offers food delivery in locations across the country, but I thought to throw open the net so you could try the Rainbow Kale Salad wherever you happen to be. 

Collect your ingredients! You’ll need chopped red bell peppers and tomatoes, shredded carrots, roasted corn and broccoli, sliced cucumbers and purple cabbage, and crispy quinoa. Arrange beautifully on a bed of roughly chopped kale and drizzle with Melissa’s miso vinaigrette, below. 

Miso Vinaigrette
Ingredients
1/3 cup olive oil
2 lemons, juiced
1/4 cup red wine vinegar
1/4 cup white miso paste
1/3 cup nutritional yeast
1 tablespoon dried oregano
2 garlic cloves, grated with a microplane
1/2 teaspoon salt

Method

Whisk together all ingredients in a jar or bowl until emulsified.