• Kale and Carrot Salad

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    Kale and Carrot Salad

    Course Salad
    Recipe Category All Recipes, Salad
    Author Christine Andrew

    Ingredients

    • 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

    Dressing:

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

    Instructions

    • 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.