This crunchy, colorful salad can be customized with whatever vegetables you have leftover this week. It's finished with a tangy pine nut dressing.
Ingredients
2 cup
Kale
(ribs removed and chopped)
1/4 cup
Walnuts
1/4 cup
Red cabbage
(shredded)
1 small
Carrots
(carrot shredded)
1 small
Zucchini
(zucchini shredded)
1 medium pepper(s)
Orange bell pepper
(chopped)
3 tbsp
Pine nuts, dried
3 tbsp
Water
4 tsp
Apple cider vinegar
1/2 tsp
Apple cider vinegar
1 tbsp
Lemon juice
1/2 cup
Parsley, fresh
(packed fresh; sprigs)
3 clove(s)
Garlic
(peeled and halved)
1/2 tsp, ground
Basil, dried
1/2 tsp
Salt
1/4 cup
Extra virgin olive oil
Instructions
In a small salad bowl, toss the first six ingredients.
Place the pine nuts in a food processor or blender; cover and process until finely ground. Add the water, vinegar, lemon juice, parsley, garlic, basil, and salt; cover and process until blended.
While processing, gradually add oil in a steady stream. Transfer dressing to a small pitcher or bowl. Serve with salad. Refrigerate remaining dressing for up to 3 days.
Notes:
Feel free to add-in cooked quinoa or shrimp (if it's a day where it's allowed).
