1.11.16 Lunch at the Leafy Greens Kitchen Kale, Spinach, Romaine, Orange, Pistachio and a Quick Pickled Red Onion Salad

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  • Wash and chop spinach, romaine lettuce, and kale
  • Supreme 2 oranges, save some of the orange juice for the dressing
  • Toast pistachios in the oven at 300 degrees for about 7 minutes, keep an eye to make sure they don’t burn, let it cool before adding to salad
  • Thinly slice red onion, place in bowl with 2 tablespoons of apple cider vinegar and a splash of water, let it pickle for 10 – 20 min
  • Combine all ingredients
  • Dress salad with olive oil and salt and an acid like apple cider vinegar and orange juice
  • Enjoy ~