Rainbow Kale Salad

Nutritional yeast dressing brings out the flavor in this bright, colorful, crunchy salad

Ingredients:

2 tablespoons apple cider vinegar

1 head garlic (4 – 8 cloves), roughly chopped

1 cup extra virgin olive oil

1/2 cup nutritional yeast

2 tablespoons soy sauce (coconut aminos for those who avoid soy)

juice from 1/2 lemon

salt and pepper to taste

1 bunch organic kale, chopped

2 cups grated orange and yellow carrots

2 cups shredded red cabbage for the purple color

1 cup grated beets OR thinly sliced radishes for the red color

Ingredients:

2 tablespoons apple cider vinegar

1 head garlic (4 – 8 cloves), roughly chopped

1 cup extra virgin olive oil

1/2 cup nutritional yeast

2 tablespoons soy sauce (coconut aminos for those who avoid soy)

juice from 1/2 lemon

salt and pepper to taste

1 bunch organic kale, chopped

2 cups grated orange and yellow carrots

2 cups shredded red cabbage for the purple color

1 cup grated beets OR thinly sliced radishes for the red color

Directions:

Blend vinegar and garlic. Slowly drizzle in oil, then nutritional yeast and soy sauce. Add lemon juice and salt and pepper.

Pour dressing over kale and mix or massage in. Mix in other veggies.

For more recipes like this, visit the FRESHFARM online Recipe Box at www.freshfarm.org/recipes