Rainbow Salad
Ingredients
235ml olive oil
60ml apple cider
2 garlic, clove
2 tbsp lemon juice
1 1/2 tsp sea salt
1 tbsp honey
1 cup kale – packed
1 cup kale – purple leaf, packed
1 cup romaine – packed
1/2 bell pepper – yellow
1/2 bell pepper – orange
2 persian cucumber – cut in quarters
1/2 red cabbage, fresh – cut in quarters
114g cherry tomatoes – or grape tomatoes, halved lengthwise
112g mozzarella cheese – cubed
Directions
1
To prepare the ingredients for the salad bowl, place the green kale in the work bowl and pulse 3 times until chopped. Transfer to a serving bowl.
2
Repeat the above with the purple leaf kale and romaine lettuce.
3
Place bell peppers in the work bowl and pulse 3 times. Add to the serving bowl with the kale and lettuce.
4
Repeat the above with cucumber and red cabbage.
5
Top salad with halved grape tomatoes, green grapes, and cubed mozzarella.
6
Top with the dressing.
7
To make the dressing, add the olive oil, vinegar, garlic, lemon juice, salt, and honey to the work bowl and run for 20-25 seconds.
Nutritional information
|
Calories: 1.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
