Last night I tried this kale and beet salad dressing and my dinner guests liked it. It's not too overpowering yet balances the strong taste of kale nicely; the recipe proportion is just the right amount so there's no extra dressing to discard after dinner.
For the salad: cut 1 bunch of organic leafy kale, slice 1 package of pre-roasted beets, slice 1 avocado, sprinkle 2/3 tub of crumbled goat cheese, and toast 2 generous handful of pecans at 350 degrees in the oven for 10-15 minutes.
For the salad dressing: mix, stir or shake the following ingredients in a bottle
3T Apple Cider Vinegar
1 tsp White Balsamic Vinegar
1/2 tsp Dijon Mustard
1 minced garlic clove (or frozen minced cube)
Pinch of salt
1/4 C extra virgin olive oil
Optional: A smidge of finely ground pepper can be added once the salad is plated.
Additional: Top with a few slices of steak for protein and added flavor. I tried this today and enjoyed the salad even more.