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Kale Salad
From Carolina Foothills, SC
<p>I love this salad , especially in the colder months. I use more root veggies.</p>Source: My own concoction ! (Entered by Marantha Blackwell)
Serves: Feeds one person ( if that's all you eat) or many at a potluck.
Vegan!
Ingredients
Large Handfuls
Freshly picked Kale
Medium Sized
Onion
One Large
Sweet red pepper (or yellow , orange)
One Medium
Diakon Radish ( or thin cut turnips)
One Small
Beet ( grated)
Several Medium
Tomatoes ( diced)
One Small
Meyers Lemon
A few Splashes
Cold pressed Olive Oil
One Splash
Apple cider vinegar
Several Splashes
Ibraggs liquid aminos
Step by Step Instructions
- Cut Kale into ribbons using scissors Place in bowl.
- Squeeze lemon onto Kale and lightly massage i
- Add in rest of vegetables after chopping and/ or grating.
- Add in olive oil , braggs, and cider vinegar. Mix it all together
- Add tomatoes last
- Add seasonings as you desire. Also, grated Ginger is really good and warming in this salad along with a pinch of cayenne. I add lots of chopped garlic too! Enjoy!