2⁄3 cupolive oil
1⁄3 cupacid (vinegar, citrus juice)
1 teaspoonDijon mustard
1 boxlentil or crunchy sprouts
1small cucumber (diced)
2celery stalks (diced)
1⁄2 bunchkale (chopped and rubbed with salt until bright green)
2 cupsshredded cabbage
2oranges (peeled and chopped)
1 bunchradishes (sliced into half-moons)
Add dressing ingredients to a small ball jar and shake vigorously.
Combine salad ingredients in a large bowl. Pour on 1/3 of dressing, toss and serve. Save remaining dressing in the pantry or refrigerator.