Scribd
Upload
4 views2 pages

Salad 2

Uploaded by

alturaif.madawi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
4 views2 pages

Salad 2

Uploaded by

alturaif.madawi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

🥗

Salad #2
Ingredients

¾ cup white sugar

½ cup vinegar

½ teaspoon salt

½ teaspoon ground black pepper

¼ cup extra-virgin olive oil

1 bunch kale, stems removed and leaves chopped

½ package frozen shelled edamame , thawed

¼ red onion, sliced thin

1 cup shredded carrot

⅔ cup fresh blueberries

½ cup cashew pieces

½ cup shelled, roasted sunflower seeds

Directions

Salad #2 1
1. To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl
until well combined and sugar is dissolved. Set dressing aside.

2. Toss kale, edamame, red onion, carrot, blueberries, cashew pieces, and sunflower seeds
together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover
bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Salad #2 2

You might also like