Basil Vinaigrette
Ingredients:
- 1 small shallot, peeled and quartered
- ½ cup loosely packed fresh basil leaves
- ¼ cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 2 teaspoons honey or agave syrup
- 2 teaspoons Dijon mustard
- ½ teaspoon ground pepper
- ¼ teaspoon salt
Directions:
Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.
Salad
Ingredients:
- 1 cup finely chopped kale
- ¾ cup cooked whole-wheat couscous (see associated recipe)
- ⅔ cup rinsed canned chickpeas
- Basil Vinaigrette
Directions:
Combine kale, couscous, chickpeas and dressing in a medium bowl. Serve immediately or refrigerate in a sealable container for up to 4 days.