Ingredients:
3-4 handfuls of kale (stripped from stems), chopped in food processor
1/2 c. carrot, grated
Dressing:
2 TBSP squeezed lemon juice
1 tsp Dijon-style mustard
1/2 tsp salt
1/2 tsp black pepper
1/3 c. olive oil
Whisk together all except kale and carrot
Pour over chopped kale and carrot and toss to combine.
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