INGREDIENTS:
For the salad:
*1 bunch kale, de-stemmed, washed and cut into fine pieces
*1 cup cremini mushrooms, sliced
*1 tsp. red pepper flakes
*1 regular tomato or 2 sun-dried tomatoes, chopped
*1/2 cup cannellini/white beans or 1 hard-boiled egg
*1/3 cup grated parmesan cheese (optional)
For the dressing:
*1 tbsp. dijon mustard
*1 clove garlic, peeled and grated
*Juice of 1/2 a lemon
*1/2 cup olive oil
DIRECTIONS:
Heat olive oil in pan over medium-high heat and add mushrooms, salt and red pepper flakes. Saute on high until slightly brown and place in bowl with kale, tomatoes/sun-dried tomatoes and parmesan cheese.
In a small bowl mix dijon mustard, garlic and lemon juice, and then slowly stream in olive oil with a whisk or fork. Make sure salad dressing is well-combined before pouring onto kale salad. Toss kale salad well. Sprinkle with sea salt and enjoy!