I love salads! In the summer time I can eat salads for breakfast, lunch, and dinner... and even as snacks in between. Here is one of my favourite creations. This recipe was originally posted on my recipe blog - easyfoodcreations.blogspot.com, and it created a lot of buzz in G+ communities. It is time for you to try it too!
Ingredients:
2c of young cabbage
2 kale leaves, stems removed
1 large Apple (I like Granny Smith)
1 large carrot
2-3 tbsp dried cranberries
6 tbsp sunflower seeds
6 tbsp pumpkin seeds
Dressing:
4 tbsp olive oil
Juice from half lemon (about 3-4 tbsp)
Juice from 2 inch grated ginger (about 1-2 tbsp)
2 tbsp poppy seeds
Salt and pepper
The salad is best served the same day, but can stay in the fridge for 2 to 3 days.
1. Grate cabbage like you would for coleslaw.
2. Chop kale into small thin strips.
3. Grate Apple and carrot ( large eye grater).
4. Add remaining ingredients and mix well.
5. Mix the dressing and pour into the salad. Mix everything well.
6. Enjoy!