Who would eat salad when you could eat meat? Well apparently you can have both. Shocked? So were we, which is why we investigated with this carne asada kale salad. Ingredients: Olive Oil Beets Cinnamon Kale Goat Cheese Pomegranate Carne Asada Pepper Pecans 1 Tsp Honey 1 Tbsp Dijon Mustard Remove the stems from your kale then give it a rough chop and toss it in a mixing bowl. Add 1 tbsp of olive oil, a pinch of salt, and massage for a minute or two. To make your vinaigrette add 1 tsp honey, 1 tbsp mustard, 1/4 tsp cinnamon, a pinch of salt, some round pepper, 1/5 C balsamic vinegar, 1/2 C olive oul to a small bowl and mix together. Add 1 tbsp of olive oil to pan over a medium high heat and sear both sides of your carne asada. To serve, add your salad and carne asada to a bowl, sauce it up with your vinaigrette, and garnish with beets, pomegranate, pecans, and goat cheese.
