CHOPPED KALE SALAD
INGREDIENTS
3 bunches destemmed kale, finely chopped (keep the stem for another fish like smoothies)
1 cup carrots, finely chopped or grated
1 cup red beets, finely chopped or grated
1 cup sharp parmigiano cheese, grated (optional)
3/4 cup pine nuts (or any nuts you have I love this organic pine nuts)
1/4 cup strawberries or dried figs, chopped
Optional: combo of pear, goat cheese, sunflower seeds and red beets
Dressing
1/3 cup lemon juice, freshly squeezed
1/3 cup olive oil
1 tablespoon honey
1/2 tablespoon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Remove the stems from the kale and finely chop. Finely chop all of the vegetables. Coarsely chop the nuts. Toast the pine nuts in a pan over low heat for a few minutes until golden brown, being careful not to burn.
In a large salad bowl, combine everything.
In a jar with a tight fitting lid, combine the ingredients for the dressing, then shake well. Pour the dressing over the salad ingredients and toss to coat.
