Ingredients
- 1 lb. of kale center ribs and stems removed, leaves thinly sliced crosswise
- 1 cup green cabbage shredded
- ½ cup raw beets shredded
- 1 ⁄4 cup green onions chopped
- 1/4 cup parsley chopped
- 1 orange segmented
- ½ cup pomegranate seeds
- 1 ⁄3 cup freshly grated Parmesan or Romano cheeses plus some bigger shavings to top the salad with
- Juice of 2-3 lemons
- 2 Tbsp. olive oil
- 2 Tbsp. maple syrup or honey
- 1 ⁄4 cup lightly toasted pecans, walnuts or almonds
- Salt and pepper to taste
Instructions
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In a large mixing bowl combine the kale with 1 tablespoon olive oil, 1 tablespoon lemon juice and a pinch of salt. Massage it with your hands for 1 - 2 minutes or until the kale is bright green and pliable.
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Add in the cabbage, beets, green onions and parsley and toss well. Next add in the orange segments and pomegranate seeds.
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In a small bowl whisk together the remaining olive oil, lemon juice, maple syrup or honey, salt and pepper to taste.
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Then drizzle the dressing over the salad. Top with grated Parmesan and nuts.
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