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Kale Rainbow Salad w/Honey: Submitted by: Hazel Michling (Blue Zone Project)Kitchen of Chef Cayenne Carocci | Date Added: 20 May 2016
Listed in: Salads

1 large bunch of kale, deboned, chopped and massaged
1/2 head purple cabbage
1 1/2 cus shredded carrots
1 cup shredded beets
1 cup peeled apple, diced or 1 can of garbanzo beans, drained
3/4 cup raw pumpkin seeds

1/4 cup Dixon mustard
1/4 cup local honey
1/ cup apple cider vinegar
1/4 cup extra virgin olive oil
1 tbsp of cold water
1/4 tsp sea salt
1/4 tsp onion powder

Recommended Instructions

1. In a large bowl, add the chopped kale and cabbage. Give it a good massage until wilted.
2. Fold in carrot, beets, Apple, and top with pumpkin seeds. Toss and set aside.
3. Place all dressing ingredients in a blender and blend for 30 seconds,
R. When ready to serve, toss salad with 2 tablespoons of the dressing. Add more or less to your taste.

Yields: 6 servings of salad and 1 cup of dressing
(Leftover dressing can be saved up to 5 days in fridge)

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