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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