Spring Kale Salad with Tangy Vinaigrette by Chef Lynn Michelle

Spring Kale Salad with Tangy Vinaigrette by Chef Lynn Michelle

As the weather warms up and the days grow longer, it's the perfect time to start incorporating lighter and fresher dishes into your menu. One dish that is perfect for any springtime gathering, whether it's an Easter brunch or a spring party, is a Spring Kale Salad with Tangy Vinaigrette. This salad is not only delicious, but it's also packed with nutrients that will leave your guests feeling satisfied and energized.

We recently had another amazing opportunity to taste test Chef Lynn Michelle's delicious recipes and this one was a favorite for sure. It would make such a great Easter side dish.

We used our Everyday Flatware, Sancerre Dinnerware, our favorite napkins and napkin rings, and Vera Bleached Placemats for the pictured tablescape.

Spring Kale Salad


1 bag chopped kale, rinsed and drained

1 container strawberries, rinsed and cut into bitesize pieces

1 large cucumber, rinsed and sliced

8 small colored peppers, rinsed and sliced

¾ cup carrots, shredded

¼ cup sweet onion, chopped

2 cups red cabbage, chopped

¼ cup red onion, finely sliced

1 package small tomatoes, rinsed and sliced or whole


Place the kale into a large bowl and mix in half of the salad dressing. Blend. Top with all toppings and sprinkle the remaining salad dressing on top. 

Optional: top with nuts and cheese.

Tangy Vinaigrette


½ cup olive oil

¼ cup red wine vinegar

Juice of 1 tangerine, seeds removed

Juice of ½ lemon, seeds removed

Juice of ½ lime, seeds removed

½ teaspoon salt 

1/8 teaspoon black pepper

A few dashes sugar


Blend together in a food blender or processor.

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