Ingredients
2⁄3 cups
olive oil 1⁄3 cup
acid (vinegar, citrus juice) 1 teaspoon
salt 1 teaspoon
honey 1 teaspoon
Dijon mustard 1 cup
cooked lentils or crunchy sprouts 1
small cucumber (diced) 2
carrots (diced) 2
celery stalks (diced) 1⁄2 bunch
kale (chopped and rubbed with salt until bright green) 2 cups
shredded cabbage 2
oranges (peeled and chopped) 1 bunch
radishes (sliced into half-moons)Yields:
Instructions
Add dressing ingredients to a small ball jar and shake vigorously.
Combine salad ingredients in a large bowl. Pour on 1/3 of dressing, toss and serve. Save remaining dressing in the pantry or refrigerator. (Recipeā¦107)