Monday, June 3, 2013

Summer Kale Salad

Summer Kale Salad
4 Servings
1 bunch kale, chiffonade
1 apple, sliced thin
1 large carrot, shredded
2 tablespoons balsamic vinegar
1 orange juiced
2 tablespoon extra virgin olive oil
1 tablespoon grade B Maple syrup
1/2 teaspoon sea salt
1 teaspoon granulated garlic
1/2 teaspoon crush red chili peppers

Toss kale, apple and carrots in a large bowl.
In a separate bowl, whisk together the dressing ingredients.  Pour over salad and let marinate at least 2 hours in the refrigerator before serving.

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