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
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.
Repeat the above with the purple leaf kale and romaine lettuce.
Place bell peppers in the work bowl and pulse 3 times. Add to the serving bowl with the kale and lettuce.
Repeat the above with cucumber and red cabbage.
Top salad with halved grape tomatoes, green grapes, and cubed mozzarella.
Top with the dressing.
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 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.
