Three Leaf Salad with Tomatoes and Toasted Walnuts

During the holiday season, I have noticed that almost everyone does some dietary cheating. We all make that vow that "this holiday, I am not going to overeat, or gain weight", and then we see that table spread so perfectly with that aromatic casserole - that freshly baked basket of... - that pie, jelly, and yes, you get the point.

We fail.

And...inevitably a detox is in order.

Interestingly enough, while I have been detoxing from the holiday craze, so has many of my instagram followers.

I am serious, like almost everyone is talking about this salad, and that smoothie, and this juice, and that cleanse. Yes, the proverbial "heat is on" as people attempt to shed those seemingly unavoidable bad calories that we seem to collect over the holidays.

That is why I felt it would be appropriate to share with you a simple and smart option for dinner tomorrow.

A three leaf salad with tomatoes and toasted walnuts.

This combination has a very nice mixture of flavors. You have the crunch and slight nutty flavor from the walnuts, juicy acidic sweetness from the roma tomatoes, and three different types of greens that work great together and have the perfect tender bite to them.

3 cups fresh kale, chopped, preferably young leaves, thoroughly washed, stems removed
3 cups fresh baby spinach
3 cups romaine or red leaf lettuce, chopped, stems removed
2-3 medium-large firm roma tomatos, chopped
1/2 cup toasted walnut pieces
handful of matchstick carrots (optional)
handful of dried cranberries (optional)

Preheat an oven to 300 degrees Fahrenheit, in preparation for toasting your walnuts.

Place walnuts in the oven until other items are prepared.

Prepare your kale, spinach, and lettuce by thoroughly washing, de-stemming, and chopping appropriately. Allow them to sit and dry in your kitchen strainer while you prepare the other items.

Chop your tomatoes. Feel free to dice them if you do not want them just as big as you see in the picture.

Now feel free to also add carrots or dried cranberries to this salad. I did not have them on hand this day and it worked just fine, but I prefer most assuredly a fruity component to my salad.

Now, to assemble, place your kale at the bottom of your salad bowl neatly. Add on top of that your spinach. On top of the spinach, add the romaine or red leaf lettuce. Next, add your carrots (optional), and your chopped tomatoes. Make it pretty! Finally, remove your walnuts from the oven, add them on top and add cranberries (optional) to the top for color and fruity tart.

Add your favorite dressing.
A raspberry vinaigrette or roasted bell pepper salad dressing tends to work perfect on this salad.

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