I know , what another kale salad ? Yes, because this is a great one., one that you will want to eat again and again…. using baby kale greens , sauteed mushrooms , crispy garlic and shredded ricotta salada. Healthy and delicious, it doesn’t get better than that!

From by the bay, wishing you yummy kale food memories!

Maryann

5 ounces baby kale, spinach and mixed greens, cleaned

1 large garlic clove sliced in thin slivers

2 tablespoons olive oil

4 ounces mixed mushrooms

1 ounce ricotta salada, shredded

4 tablespoons olive oil

2 tablespoons sherry vinegar

fine sea salt and fresh ground pepper to taste

Prepare dressing in a small bowl adding olive oil and vinegar. In a large bowl place greens and add dressing. Toss greens gently in dressing with hands. Season with salt and pepper and mix again. Place greens on a platter. In a small pan heat 2 tablespoons olive oil and saute the garlic. Fry until garlic is brown on one side and turn to brown on the other side. This will take less than 1 minute in total. Use tongs to remove from oil and drain on a paper towel.  Add the mushrooms to the same pan with oil and saute until soft about 2 -3 minutes.  Remove from heat and cool. Top salad with mushrooms, shredded ricotta and browned garlic. Serve immediately.