Diary of an Inconsistent Cook #46: Eat Your Greens Kale Salad with Poppy Seed Dressing (#eatmoresalad)

Don’t you love it when cooking isn’t really cooking at all? I picked up this overpriced bag of salad that was on a crazy sale at the store and my kids wrestled the bowl from my hands and ate my lunch.

Maybe it didn’t happen exactly like that, but the truth is that they did eat the salad I bought for myself with gusto after I had already shared some of it. They gave me stink eye, sniffed it warily, took tentative bites, and then wanted more. I read the contents of the expensive bag of weeds and it was easy enough to buy the components on the cheap and make more for less.

What you need:

Shredded raw broccoli stems (broccoli slaw! Really…they are mild in flavor and crunchy. You can eat broccoli stems! Who knew, right?)
Shredded carrots
Shredded Kale or collards or mixed bitter greens (we prefer kale)
Spring greens mix or spinach (optional)
Thin sliced brussels sprouts (optional)
sunflower seeds or pecans or both if you feel frisky
raisins or dried cranberries or both you rebel

Poppy seed dressing (any brand or make it yourself)

Mix it up and serve.