Chopped Kale Salad

• 1 head of kale, chopped or thinly sliced
• 1 red pepper, diced
• 1 green or yellow pepper, diced
• 1 red onion, chopped
• 1 can of chickpeas, rinsed
• 1 can of black olives, pitted and sliced

Dressing

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 teaspoon dried mustard
• Salt and pepper to taste

Prepare all vegetables as stated, washed and diced. Combine in a large salad bowl. Mix salad dressing ingredients. Whisk prior to pouring over salad mixture. Let sit at least overnight.

Note: This salad tastes better the longer it sits, and can be used for up to 3 days.

Serves 6-8 people as a side dish

Source: Thanks to Roberta Pitt for being the inspiration behind this recipe.