• Katie Lolas

Kale, Parmesan and Cranberry salad with Lemony vinaigrette.

Bursting with hints of sweet and sour with every bite, this is hands down one of my favourite leafy green salads ever!

Ingredients

  • 150g kale leaves, roughly chopped, washed and drained

  • 150g baby spinach, washed and drained

  • 100g shaved parmesan

  • ¼ cup pepita seeds

  • 4 tbsp sunflower seeds

  • ¼ cup dried cranberries

Dressing

  • 1 lemon, juiced

  • Olive oil

  • 1 tsp garlic, grated

  • 1 tsp Dijon mustard

  • Salt to taste


Step 1. Toss all the salad ingredients in a bowl. In a separate smaller bowl mix together the dressing ingredients and drizzle over salad


Notes: ensure larger kale stems have been removed and if you massage the leaves between your fingers it will result in softer texture leaves to enjoy.


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