Get with the hue of 2017 and dig into these recipes that celebrate Greenery, Pantone's colour of the year.

Go green at lunch today with this Green Goddess Quinoa Salad and this Green Tea Energy Smoothie.

Warm Potato Kale Salad

This Warm Potato Kale Salad, dressed in a delicious miso and mustard vinaigrette, is a superstar side dish! Fresh and healthy kale is combined with golden and tender oven-roasted mini potatoes, making every bite both crunchy and creamy.


Miso Vinaigrette

2 tbsp olive oil
1 tbsp rice vinegar
1 tbsp water
1 tsp Dijon mustard
1 tsp miso paste
1 tsp honey

2 lbs mini Yukon Golds, or any variety of mini potatoes, halved
2 tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup freshly grated Parmesan cheese

5 oz baby kale


1) For the dressing, whisk olive oil, rice vinegar, water, Dijon mustard, miso paste and honey. Set aside.

2) Preheat oven to 400ºF. In a large bowl, toss potatoes with olive oil, salt and pepper. Spread evenly over a parchment- lined baking sheet. Roast for 20 minutes, stir and roast 10 minutes more, until potatoes are golden and tender. Sprinkle potatoes with Parmesan cheese and place back in oven for 2 more minutes.

3) Place potatoes in a large serving bowl, add baby kale and dressing. Toss well and serve immediately.

Serves 4-6

Copyright 2017 ZoomerMedia Limited

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