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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.