Kale and Romaine Salad with Maple Dressing

Kale and Romaine Salad with Maple Dressing     Kale and romaine lettuce are the base for this delicious meal-type salad. Ontario maple syrup and Dijon mustard add a sweet tang to the vegetables, feta cheese and hard-cooked eggs. Enjoy Kale and Romaine Salad with Maple Dressing for lunch, brunch or dinner. Preparation Time: 35 minutesCooking Time: 10 minutesServes 4 4 cups (1 L) chopped Ontario Kale Leaves4 cups (1 L) chopped Ontario Romaine Lettuce1 cup (250 mL) shredded Ontario Red Cabbage1/2 cup (125 mL) thinly sliced Ontario Red Onion1/2 cup (125 mL) coarsely shredded Ontario Carrots2 hard-cooked Ontario Eggs4 strips Ontario Bacon, chopped1/2 cup (125 mL) crumbled Ontario Feta Cheese Dressing:1/4 cup (50 mL) apple cider vinegar3 tbsp (45 mL) Ontario Maple Syrup1 tbsp (15 mL) Dijon mustard1/4 cup (50 mL) vegetable oilSalt and pepper     In large salad bowl, combine kale, lettuce, cabbage, onion and carrots. Cover and refrigerate.     Peel and slice eggs. In large skillet, cook bacon over medium heat until crispy; drain on paper towel.     Dressing: In liquid measure, whisk together vinegar, maple syrup and mustard. Whisk in oil. Season with salt and pepper, to taste. (Dressing can be made ahead; cover and refrigerate.)     To serve, toss salad with dressing. Top with egg, bacon and feta. Nutritional information:1 ServingPROTEIN: 12 gramsFAT: 24 gramsCARBOYHDRATE: 26 gramsCALORIES: 360FIBRE: 3 gramsSODIUM: 630 mg – Printed with permission from Foodland Ontario