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Rainbow salad

10 minutes preparation

step1Remove the inner ribs from the kale, roll the leaves lengthwise and cut into fine ribbons and lay on a platter. Peel the beets and carrot and using a mandolin with a julienne attachment finely shred the beets, carrot and cabbage laying each one out to form a rainbow on the platter. Season lightly with salt and pepper.

step2Toss the salad before serving and drizzle with light salad dressing over the top.



  • 6-7 leaves of lacinto kale
  • 1 small red beet
  • 1 small yellow beet
  • 1 carrot
  • ΒΌ small red cabbage
  • 1 can of Del Monte chickpeas, drained and rinsed

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