Tonic Kale Salad
A lovely healthy fresh Tonic Kale salad. Enjoy!
0 people
0 minutes
10 minutes
Ingredients
- 1 tbsp Balsamic Vinegar
- 1 tbsp Cider Vinegar
- 0 - Dried Cranberries
- 1 tbsp Hazelnuts
- 1 tbsp Red Wine Vinegar
- 1 - Shallots
- 2 tbsp Sunflower Seeds
- 1 small SuperValu Beetroot
- 4 - SuperValu Kale Leaf
- 3 tbsp SuperValu Olive Oil
- 0 - SuperValu Parmesan Cheese Shavings
- 0 - SuperValu Whole Black Peppercorns
Method
- Wash kale leaves with water vinegar by rubbing them. Pat dry. Chop the leaves into bite size pieces (stalks into thin strips).
- Peel beets and grate it like carrots.
- Peel and slice the shallots.
- Gather all the ingredients in the recipe (except Parmesan cheese, hazelnuts and sunflower seeds) in a bowl, mix gently and allow 10 minutes waiting before eating salad studded with hazelnuts, sunflower seeds and Parmesan shavings .
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