Prep Time: 20 minutes
​
Serves:  4-6 

Ingredients:

1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (optional)
1/2 cup olive oil
1 bunch kale, torn into bite-sized pieces
1 bunch Swiss chard, torn into bite-sized pieces
1 pound grilled skinless, boneless chicken breast, sliced
1 (6 ounce) container crumbled feta cheese or to taste
1/3 cups raisins
1/2 cup chopped, toasted walnuts

Directions:

Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with dressing to serve.

Source: Allrecipes.com

~ 4 cups

1 cup fresh or frozen raspberries
1 cup white wine vinegar
1/2 cup finely-chopped shallots
2 cups oil
​Salt and pepper, to taste

1. Combine all ingredients in a blender or food processor, and mix until smooth. Season to taste with salt and pepper.
2. This dressing will keep refrigerated for a few weeks. Rewhisk the vinaigrette before serving.


​

3/4 cup

1/4 cup fresh or frozen raspberries
1/4 cup white wine vinegar
1 small shallot, finely chopped (~2 Tbsp)
1/2 cup oil
Salt and pepper, to taste
​

1. Combine all ingredients in a blender or food processor, and mix until smooth. Season to taste with salt and pepper.
2. This dressing will keep refrigerated for a few weeks. Rewhisk the vinaigrette before serving.


Source: The Kitchn
​

~50 ¼ cup taste test servings

2-4 butternut squash (~7.5 pounds)
1 ¾  cups dried cranberries or cherries
salt and pepper, to taste

1/2 olive oil
2.5 Tbsp. balsamic vinegar
2/3 cup maple syrup
1/2 tsp. cinnamon
3.5 Tbsp. dijon mustard
3 Tbsp. water
1/2 tsp. salt
pepper, to taste

1. Peel the squash. Leaving it raw, grate the squash using the largest holes of a box grater.  
2. Combine the squash, dried cranberries, salt and black pepper in a bowl.
3. Add vinaigrette. Toss, taste, and adjust the seasoning.

4 servings

1 butternut squash (~2.5 pounds)
½ cup dried cranberries or cherries
salt and pepper, to taste

1. Peel the squash. Leaving it raw, grate the squash using the largest holes of a box grater.  
2. Combine the squash, dried cranberries, salt and black pepper in a bowl. 
3. Add vinaigrette. Toss, taste, and adjust the seasoning.

Source: http://flavorsofthesun.blogspot.com, edited by GMFTS

4 servings

1 cup

½ cup olive oil
1 ½ Tbsp. balsamic vinegar
¼ cup maple syrup
½ tsp. cinnamon
2 Tbsp. dijon mustard
3 Tbsp. water
¼ tsp. salt
pepper, to taste

50 ½ cup servings

8 ½ lbs fresh kale
1 ½ cups olive or canola oil
2 cups parmesan cheese
¾ cup fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste

1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.

4-6 servings

2 bunches fresh kale
2 Tbsp. olive or canola oil
½ cup grated parmesan cheese
2 Tbsp. fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste

1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.

Source: GMFTS