Saturday, October 27, 2012

Kale and Veggie Salad (gluten, dairy, corn, soy and refined sugar free)

This salad is a great addition to any meal. You can add some chicken, quinoa or salmon on top and make this a perfect meal!




Ingredients

Salad
1 bunch kale chopped into bite size pieces
1 red bell pepper sliced
1/2 red onion sliced
1 zucchini sliced
1/2 cup kalamata olives cut in half

Dressing
1 tablespoon apple cider vinegar
2 tablespoons olive oil
salt and pepper

Directions

Mix Dressing ingredients in a jar and shake until blended. Add all your veggies and olives in a large bowl and pour dressing mixture over it. Toss until well coated. This taste even better the next day, so you can make this the night before and store in a container with lid and have it the next day for lunch!

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