Mindy Kobrin

Posted in Autumn, Dinner, Salad on November 2017

Posted in Autumn, Dinner, Salad


  • 2 cups kale, spinach, Rainbow Swiss chard or radicchio
  • 2 cups Napa cabbage
  • 2 cups Brussels sprouts, shredded


  • 6 radishes, thinly sliced
  • 1 red onion, thinly sliced
  • 3 Tbs seeds or nuts of choice (I like toasted sunflower seeds)
  • I small container grape tomatoes, halved
  • 1 cup fresh blueberries, rinsed and patted dry


  1. Chop up Superfood greens such as kale, Napa cabbage, and Brussels sprouts.
  2. Gently toss greens together in a large bowl.
  3. Place the greens in a “date made” labeled Ziploc bags. Squeeze out excess air then seal.
  4. When ready to serve, add-on remaining ingredients. Use simple lemon vinaigrette.