• 1 bunch of kale, deveined and chopped fine
• 2-3 carrots, slivered
• 3 green onions, chopped
• 1 each red, yellow bell pepper, chopped
• 1 cup broccoli, finely chopped
• 1 cup fresh beets (they can be cooked), finely chopped

First, it is helpful to knead the kale after removing the spine, in olive oil for at least a minute.  Using a food processor, chop the vegetables and put in a large mixing bowl.  Pour on the dressing and mix well.  Refrigerate a few hours before serving.

Dressing:

• 1 cup olive oil
• 2-4 tablespoons apple cider vinegar
• 1 clove minced garlic
• 1 teaspoon oregano
• 1 tablespoon basil
• 1 tablespoon sesame seed oil
• 1-2 tablespoons sesame seeds