4 c. chopped Kale
1 chopped fully cooked organic chicken breast
2 sliced hard boiled eggs
2 pieces of crumbled organic nitrate free bacon
1/4 c. chopped cashews
1/4 c. shredded carrot (optional)
1/4 c. shredded red cabbage (optional)
1/4 c. sliced cherry tomatoes (optional)
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp. dijon
1 tsp. Worcestershire sauce
1 minced garlic clove
1/4 tsp. salt
1/4 tsp. black pepper
4 tbsp olive oil
Combine all ingredients in a bowl.
Pour dressing over salad and toss to coat.
Whisk all ingredients except olive oil in a small bowl.
Continue whisking and slowly add olive oil to create and emulsification.