Beet, Kale and Kohlrabi Salad with Grapefruit Vinaigrette

Serves 4

-1 bu. kale

-1 head lettuce

-1 beet

-1 kohlrabi

-2 carrots

-Sunflower seeds or pepitas

-1 grapefruit

-4 T. olive oil

-1 T. honey

-1 t.Dijon mustard

-½ salt

-¼ t. freshly ground pepper

Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces as well. Peel the kohlrabi and beet, and chop them into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.

If desired, remove the sections from ½ of the grapefruit and peel them.

In a small canning jar, combine: juice from ½ grapefruit (a little over ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.

To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and pepitas or sunflower seeds.

Adapted from, 1/29/13