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Harvest Kale Salad with Lemon Herb Kefir Dressing
2020-08-20
https://www.metro.ca/userfiles/image/recipes/havest_kale_salad_with_lemon_11344.jpg
PT10M
PT04M
PT14M
In a medium bowl, toss pita with oil, salt and pepper.Toast pita squares in a large non-stick skillet set over medium-high heat stirring frequently until golden brown and crisp; about 4 minutes. Transfer to a plate to cool.Arrange romaine lettuce and red kale evenly on a large platter.Top with rows of shredded red cabbage, sliced apple, toasted pita and pumpkin seeds.For the Lemon Herb Kefir dressing, place yogurt, lemon juice, honey, garlic, rosemary, thyme, salt and pepper in a small bowl. Stir to combine.Serve drizzled over salad.Source: Metro
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Metro
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2 Selection pita bread cut into 1 inch (2,5 cm) square
1 tablespoon (15 ml) olive oil
1/4 teaspoon (1,25 ml) salt
1/4 teaspoon (1,25 ml) pepper
4 cups (1 L) lightly packed romaine lettuce torn into bite sized pieces
4 cups (1 L) red or green kale torn into bite sized pieces
1 cup (250 ml) shredded red cabbage
1 red apple thinly sliced
1/4 cup (60 ml) Irresistibles pumpkin seeds
Lemon Herb Kefir dressing:
1 cup (250 ml) Astro Original Plain Kefir Probiotic Yogurt
3 tablespoons (45 ml) lemon juice
1 1/2 tablespoon (22.5 ml) Selection canadian honey
1 small clove garlic grated
1 tablespoon (15 ml) rosemary finely chopped
1 tablespoon (15 ml) thyme finely chopped
To taste salt and pepper
Harvest Kale Salad with Lemon Herb Kefir Dressing
6
Accompaniments
0:10
Preparation
0:04
COOKING
0:14
TOTAL TIME
Ingredients
-
2
Selection pita bread cut into 1 inch (2,5 cm) square
-
1 tablespoon
(15 ml)olive oil
-
1/4 teaspoon
(1,25 ml)salt
-
1/4 teaspoon
(1,25 ml)pepper
-
4 cups
(1 L)lightly packed romaine lettuce torn into bite sized pieces
-
4 cups
(1 L)red or green kale torn into bite sized pieces
-
1 cup
(250 ml)shredded red cabbage
-
1
red apple thinly sliced
-
1/4 cup
(60 ml)Irresistibles pumpkin seeds
-
Lemon Herb Kefir dressing:
-
1 cup
(250 ml)Astro Original Plain Kefir Probiotic Yogurt
-
3 tablespoons
(45 ml)lemon juice
-
1 1/2 tablespoon
(22.5 ml)Selection canadian honey
-
1
small clove garlic grated
-
1 tablespoon
(15 ml)rosemary finely chopped
-
1 tablespoon
(15 ml)thyme finely chopped
-
To taste
salt and pepper
Preparation
In a medium bowl, toss pita with oil, salt and pepper.
Toast pita squares in a large non-stick skillet set over medium-high heat stirring frequently until golden brown and crisp; about 4 minutes. Transfer to a plate to cool.
Arrange romaine lettuce and red kale evenly on a large platter.
Top with rows of shredded red cabbage, sliced apple, toasted pita and pumpkin seeds.
For the Lemon Herb Kefir dressing, place yogurt, lemon juice, honey, garlic, rosemary, thyme, salt and pepper in a small bowl. Stir to combine.
Serve drizzled over salad.
Source: Metro
Source :
Metro
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