Summer Crunch Poppyseed Salad
– 1 bunch Kale – 1 head Green Cabbage – 2 cups Brussel Sprouts – 2 cups Radicchio – 3/4 cup Pepitas – 3/4 cup Cranberries
INGREDIENTS
Whisk all: 1/2 teaspoon salt 1 tablespoon honey 2 tablespoons white vinegar 1/4 cup plain Greek yogurt 1 tablespoon olive oil 1 teaspoon poppy seeds
THE DRESSING
Prep the Veggies
1
Before prepping the salad, make sure to clean your produce with this easy produce rinse to remove any unwanted bacteria, dirt, or sneaky plant bugs.
Chop the Kale
2
Start by chopping up the kale in fine pieces. We want the kale to have a crunch to it, so there’s no need to massage the kale. Pat the kale dry.
Chop the Veggies
3
Do the same for the green cabbage, and radicchio. For the Brussel sprouts, make sure to peel the outside skin and chop it into halves.
Coat the Salad
4
Short on time? Order this pre-made poppyseed dressing that is very popular and delicious!
Watch my latest cooking Reel to learn how to make a delicious Whipped Feta Dip!
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