Kale, Corn And Beet Salad

• 4 cups kale leaves, finely sliced
• 2 medium beets, cooked
• 1 cup corn kernels, fresh, canned, or frozen
• 1 tsp tarragon leaves
• 1/4 tsp salt
• pinch pepper
• 1/4 cup Basic Oil and Lemon Dressing
• Dressing:
• 2/3 cup flaxseed oil or extra-virgin olive oil or mixture of both
• 5 TB freshly squeezed lemon juice
• 1 clove garlic, finely minced
• 1/4 tsp salt
• pinch pepper

1. - Steam kale, with pot partially uncovered, for 3-5 minutes.
2. - Meanwhile, peel, quarter and slice beets and place in medium bowl.
3. - Add corn, tarragon, salt, pepper, dressing and toss.
4. - Remove kale from steam, spread out evenly on a platter and form a mound with beet and corn mixture.
5. Dressing:
6. - Mix all ingredients in a jar and shake vigourously for 1 minute.
7. - If possible, let sit for one hour or longer to allow the flavours to blend together.

kale leaves, beets, corn kernels, tarragon, salt, pepper, oil, dressing, flaxseed oil, freshly squeezed lemon juice, clove garlic, salt, pepper

Taken from www.epicurious.com/recipes/member/views/kale-corn-and-beet-salad-1259728 (may not work)