I am going on a field trip tomorrow with my oldest. I always like to pack a salad for my lunch, but a dressed salad can be tricky to take for a “brown bag” lunch. My solution is to use a hearty green, like kale, so it doesn’t get soggy and wilt.  It makes the not-so-tender leaves softer and full of flavor.

Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!

Tangy Kale and Sweet Potato Bit Salad

4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste

Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!