Add ins- 1 Gala apple, chopped, 2 oz parmesan cheese chards, 1/4 cup shredded carrots, 1/2 c dried
Instructions
DRESSING.
1. Pour maple syrup and cider vinegar into mason jar.
2. Add distilled vinegar, white wine, Dijon
mustard, whisk.
3. Add lemon juice, sea salt, pepper. Whisk
4. Slowly pour olive oil. Whisk.
SALAD
NOTE-I used pre roasted/salted almonds and chopped them .
1. Preheat oven to 350 F. /toss the almonds in the
coconut oil and salt. Spread on baking sheet and
roast for 10-15 min, cool and chop.
2. Remove ribs from kale, add shredded cabbage and
toss with hands.
3. Pour on dressing and massage the kale with your
hands for approx 5 min. This will soften the kale
and turn it bright green.
4. Cover salad and let sit for 30 min or up to
overnight in the fridge.
5. before serving add nuts, cheese and other add
ins.
NOTE- to make a vegan salad replace dijon mustard
with spicy brown mustard and omit the cheese.
Originally Submitted
6/26/2021
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