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Chef Surla’s Kale & Mint Salad


4 leaves Ratto Bros. Kale, washed, dry, julienne cut, no stems

4 sprigs Ratto Bros. Fresh Mint, torn in pieces

1/4 cup Sweet 100 Tomatoes, cut in half

2 slices red onion, shaved thin

1/2 oz. Feta cheese


honey mustard dressing:

1/3 cup Corto extra virgin olive oil

1 clove garlic, minced

2 Tbsp apple cider vinegar

2 Tbsp Dijon mustard

2 Tbsp honey

salt and pepper to taste


In a bowl, add minced garlic, apple cider vinegar, honey, & olive oil.

Season with salt and pepper.

Add the kale, mint, tomatoes, red onion, and toss.

Place in serving bowl and garnish with crumbled feta cheese.

Serves 1.