- 1 head of kale, washed and chopped into bite size pieces
- ½ head of napa cabbage, washed and chopped into bite size pieces
- ½ can rinsed and drained cannelini beans
- 1 TBSP tahini (sesame paste)
- 1 generous TBSP hummus
- ¾ cup Greek salad dressing (or similar red wine vinaigrette)
Food & Drink Magazine
I got the most gorgeously ripe kale last week, and I wanted to do something new ~ try it in a salad as opposed to a sautee or soup, my usual route for this vegetable. it's got a nice crunch, an interesting texture, and just a touch of bitter, so I went into my fridge and pantry to see what I could do to bring it to life in a new way. Here's what I came up with! Truth is, I loved it so much that I made it about 5 times in 2 weeks. (I even brought it to the beach!) The ingredients for the dressing may sound a bit strange, but go with me on this one.
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