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Kale and Beet Salad

September 20, 2017

Ingredients:

  • 2 Bunches of Kale (stems removed sliced thin)
  • 1 Large Golden Beet (peeled and sliced paper thin)
  • 1 Large Red Beet (peeled and sliced paper thin)
  • 1/2 cup Almonds (toasted)
  • 1/2 cup Crumbled Feta
  • 2 tablespoons Fresh Dill (chopped)
  • 1 Clove Garlic (minced)
  • 1 Red Onion (peeled and sliced paper thin)
  • 3 oz Red Wine Vinegar
  • 6 oz Extra Virgin Olive Oil
  • Salt

Directions:

  1. Place kale, beets and onion in a large mixing bowl and season liberally with salt.  Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.)
  2. Whisk together the oil, garlic and dill. Toss the oil mixture with the kale, beets and onion. Add feta and almonds. Mix and serve.
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