Kalyn's Power Salad Mix

Ingredients

• 4-5 oz. kale or baby kale mix
• 2-3 heads romaine lettuce
• 1/2 small head red cabbage

Directions

1. If you’re starting with whole kale leaves, trim away the stems and remove any thick center ribs. Rinse the kale in a salad spinner, then spin it dry, or pat it well with paper towels. Pile the leaves together and slice them crosswise into 3/8 inch ribbons. Turn the pile and cut across it once or twice more to make shorter pieces. If you’re using baby kale mix, it can go in straight from the package. Transfer the kale to a large metal bowl with room for everything else.
2. Pull off any bruised outer leaves from the romaine, and be sure to get rid of leaves with rust spots. Trim the root end from each head, then tear the romaine into bite sized pieces and drop them into the salad spinner. Rinse with very cold water, then spin until the lettuce is as dry as you can manage. Add the romaine to the bowl with the kale.
3. Halve the small head of red cabbage, wrap one half, and return it to the fridge for later. From the remaining half, remove the core and any damaged outside leaves, then cut the cabbage into very thin shreds. Once it is all sliced, chop across the shreds a few times so they become short, slender pieces. Add the cabbage to the bowl with the kale and romaine.
4. Toss everything until the greens and cabbage are evenly mixed. Open a gallon size plastic bag with a tight zipper closure, then pack the salad mixture firmly into it with your hands. Close the zipper most of the way, press out the air from the bag, and seal it completely.