Kale Salad with Poppy Seed Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Broccoli florets
  • 1/2 cup Brussel sprouts
  • 1/8 cup Cranberries, dried
  • 1/2 cup Green cabbage
  • 1 cup Kale
  • 1/4 cup Red cabbage

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1/4 tsp Poppy seeds
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp White wine vinegar or rice vinegar

• Nuts & Seeds

  • 1/8 cup Pumpkin seeds, Toasted

• Dairy

  • 1/4 cup Greek yogurt

Found on aheadofthyme.com

Description

Ingredients

• 1 cup kale, chopped
• ½ cup brussel sprouts, chopped
• ½ cup green cabbage, chopped in thin slices
• ¼ cup red cabbage, chopped
• ¼ cup broccoli florets, chopped
• ¼ cup Greek yogurt
• 1 tbsp. granulated sugar
• 1 tbsp. white wine vinegar or rice vinegar
• 2 tbsp. olive oil
• ¼ tsp. poppy seeds
• a pinch of salt and pepper
• ⅛ cup toasted pumpkin seeds
• ⅛ cup dried cranberries

Directions

• Combine all greens together in a large bowl.
• In a small bowl whisk together the vinegar and sugar until sugar is dissolved. Add the Greek yogurt, olive oil, poppy seeds, salt and pepper and whisk until fully combined.
• Drizzle the dressing into the large bowl and toss salad to coat.
• Sprinkle the pumpkin seeds and dried cranberries on top.