Satisfying Salads | 5352 | Satisfying Salads
KALE SALAD WITH CHERRIES
& CHICKPEAS
SERVES 4-6
The ubiquitous kale salad gets an upgrade when tossed with chickpeas,
dried cherries, and our delectable Tahini Turmeric Dressing (pg. 122).
INGREDIENTS:
1 head lacinato kale, chopped
with the Slicer Blade and
massaged with 2 tsp. olive
oil (pg. 37)
1 cup cooked chickpeas,
canned and drained or
home-cooked (pg. 42)
½ cup dried,
unsweetened cherries
½ cup Tahini Turmeric Dressing
(pg. 122)
EASY CAPRESE
MAKES 4 SERVINGS
If you’re not a dairy lover, cured tofu makes an excellent, toothsome
substitute for traditional mozzarella.
INGREDIENTS:
4 Roma tomatoes, sliced with
Slicer Blade
8-12 leaves fresh basil, rinsed
and dried, sliced with
Slicer Blade
4 oz bualo mozzarella, sliced
with Slicer Blade OR sliced
cured tofu (pg. 47)
¼ cup good olive oil
2 Tbsp. high quality
balsamic vinegar
Salt and fresh ground black
pepper to taste
DIRECTIONS:
On a large platter, arrange
ingredients so that they overlap
slightly, but still cover the whole
plate, alternating sliced tomato,
sliced mozzarella/tofu. Sprinkle
with basil leaves. Drizzle evenly
with olive oil and vinegar, season
with salt and pepper, and serve.
DIRECTIONS:
Chop kale in the Veggie Bullet
and massage with oil according
to instructions on pg. 37. Add
kale to a large bowl along with
cherries and chickpeas. Add
dressing if serving right away
and toss to coat.
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