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
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
Prep the Veggies
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
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
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
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!