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This Greek vinaigrette is made simply with olive oil, red wine vinegar, fresh garlic, dried oregano and salt and pepper
Ingredients pound Kale, (about 8 cups chopped) 1 Lemon, zested and juiced (or cup lemon juice) 1 tablespoon Maple Syrup, or other liquid sweetener 1 teaspoon Dijon 1 clove Garlic, grated on microplane teaspoon Salt, or more as needed 1 pinch Black Pepper cup Extra Virgin Olive Oil Recommended mix-ins (these are included in the nutrition data below) 1 (15-ounce can) Chickpeas (drained), or 1 cups cooked chickpeas large Avocado, pitted and diced cup Walnuts, chopped cup Parmesan Cheese Instructions To prepare KALE, rinse, pat dry, and chop or tear into pieces
Earthy tones such as olive, camel, or muted burgundy can also look sharp, particularly in autumn and winter, while soft pinks or lilacs can work well in spring and summer
- structure: breast cups for light support in the silhouette
