• 1/2 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/8 teaspoon black pepper
• 1/8 teaspoon sea salt
• 1/2 teaspoon dried parsley, divided 
• 2 cups Nature’s Greens^® Kale
• 2 oven roasted, chilled fingerling potatoes, sliced in half
• 12 fresh green beans, ends trimmed
• 1/2 cup chickpeas (canned, drained and rinsed is fine) 
• 1/2 cup whole pitted black olives
• 1-2 slices of fresh lemon

1. In a small bowl whisk together olive oil, vinegar, lemon juice, Dijon, garlic, pepper, salt, and half of dried parsley. Set aside.

2. Place kale in salad bowl. Top with sliced potatoes, green beans, chickpeas, and olives.

3. Garnish with remaining parsley, and lemon.

4. Serve dressing on the side.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.