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Eileen’s Wellness Salad

Recipe by: Eileen Meirski

“This salad has it all – A crisp base of arugula, spinach, kale and butter lettuce, crunchiness  from roasted almonds and sunflower seeds, a burst  of flavor from the red onion, umami goodness from the roasted broccoli, creaminess from the avocado and a delightful sweetness from the red grapes, apples, blueberries and Premium Classic Balsamic Vinegar! It is based on an entrée that was on the Cheesecake Factory menu about 10 years ago. “


  • Greens:
    • Kale -5 ounces or one bunch. (Tuscan works best because it is tender.) 
    • Baby spinach – 5 ounces 
    • Arugula- 5 ounces 
    • Butter lettuce – 5 ounces 
    • Optional- salt and pepper to taste 
  • Dressing:
  • Add in: 
    • 2 avocados- thinly sliced 
    • 1 cup seedless red grapes, halved or quartered
    • 2 apples, thinly sliced 
    • 1 cup of blueberries
    • 1 cup roasted broccoli 
    • 1/4 cup toasted almonds
    • 1/4 cup sesame seeds 


  1. Roast the broccoli and almonds at 375 degree, about 10 minutes, until the tips of the broccoli and the almonds start to turn light brown. Set aside to cool. 
  2. Remove the tough stem from the kale and tear or cut into small pieces. 
  3. Place all the Greens into a large bowl. Optional- season to taste with pinch of salt and freshly ground pepper.
  4. Slowly drizzle in the balsamic, tossing while adding, until each piece is lightly coated.
  5. Add in remaining ingredients to, toss and enjoy! 


  • Feel free to personalize! This recipe will keep for up to a week if the greens are stored separately from add-ins, and the avocado is cut just before serving. 
  • If regular kale is used (rather than Tuscan) massage it for a minute or two with a few slices of the avocado. This is a tasty way to tenderize it. 
  • Other substitutes are:
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