Hail to the Kale Salad with Hail to the Greens Vinaigrette
| Serves: | Total Time: |
|---|---|
| 1 | 15 min |
Directions
- Destem and chiffonade cut kale.
- Peel and grate carrots.
- Slice red cabbage.
- Top with pumpkin and sunflower seeds.
- Finish with Hail to the Greens Dressing, combine and toss all ingredients. Serve.
Richard D'Addario
Prepared Foods Director
Richard attended the Culinary Institute of America and has over two decades of experience in the prepared foods field.
Ingredients
- 1/4 lb. kale 1/2 inch sliced
- 1/5 lb. carrots peeled and grated
- 1/5 lb. red cabbage thinly sliced
- 1 oz. pumpkin seeds
- 1 oz. sunflower seeds
- 2.5 oz. Hail to the Greens Dressing
This recipe was made using Mrs. Green's Hail to the Greens Vinaigrette.