Kale, Arugula, and Sorrel Salad

Kale, Arugula, and Sorrel Salad by Afiavi- O. Liberman

6 Kale young leaves

2 Arugula leaves

2 Sylvetta Arugula leaves

6 Sorrel young leaves

1 Beet peeled and grated

1 Cucumber grated

2 cups Roasted Peanut

2 cups grapes diced

2 Apple diced

3 Onion Top chopped or 2 tsp diced onion

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Dressing

4 Tbsp Raw Apple Cider Vinegar

4 Tbsp Extra Virgin Olive Oil

Salt

Sugar

Direction:

Mix the dressing items and let it sit.

Rinse the leaves and cut thin.

Add them to a bowl.

Add the remaining items.

Add the dressing

Toss together.

Serve. It makes a big bowl of salad enough for 7 people as side dish.

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Adjust the ingredients based on what is available. For instance grated carrot can be added.

The  greens came from my garden as well as the beet. My lettuce went to flower and dried. Sorrel, Arugula, Sylvetta Arugula, and Kale are flourishing at this moment. So I used them.

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