No Reviews
You must be logged in to post a review.
Golden Beet and Kale Salad
x
Print Options
Description
A healthy tasty way to eat kale.
Ingredients
- 1 bunch Curly Green Kale
- ¼ cups Green Onion, Thinly Sliced
- ¼ cups Green Bell Pepper, Chopped
- ¼ cups Fresh Basil Leaves
- ¼ teaspoons Dried Oregano
- 2 cloves Garlic
- ½ cups Tahini
- ⅓ cups Tamari, Then Fill The Cup Up To 1/2 Cup Mark With Water
- ½ cups Apple Cider Vinegar
- ¾ cups Sunflower Oil
- ½ cups Finely Shredded Carrot
- ½ pounds Golden Beets
- ¼ cups Broccoli Sprouts
Preparation
Rinse and remove ribs from kale. Chiffonade leaves and put into large bowl. Add green onion and bell pepper.
In a food processor add basil, oregano, garlic, tahini, tamari/water, and vinegar and pulse to combine and mince herbs and garlic. With processor running slowly add oil. Remove dressing to container. Dressing can be made up to 5 days ahead and kept in an airtight container in refrigerator.
Using the grater attachment on your food processor, grate carrot and place in bowl with other vegetables. Wash and peel beet. Use processor to grate beets and add to the bowl. Add sprouts.
Add dressing and toss/massage into the kale. This will help soften the kale. Make the salad at LEAST 15 minutes before serving.
You will have dressing left over.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Strawberry, Pine Nut, Feta Salad with Balsamic Dressing
by Lori Kemph | Mutt & Chops in
Salads
by Lori Kemph | Mutt & Chops in
Salads
Fresh strawberry, pine nut, feta salad with balsamic dressing. Creamy dressing...
Prep: Cook:
Serves: 6 Level: Easy
Classic 7 Layer Salad
by Chanda | My Farmhouse Table in
Salads
by Chanda | My Farmhouse Table in
Salads
An easy and traditional salad for potlucks, holidays, and family parties....
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.