Fridge salad, late-November edition.
Ingredients:
- Kale
- Brussels sprouts
- Watermelon radish
- Pickled beets
- Toasted pine nuts
- Feta
Dressing:
- 3 tbsp white grape vinegar
- 2 tbsp maple syrup
- 1 tbsp stone ground mustard
- garlic powder & onion powder
Notes:
- Massage the chopped kale & sprouts with the dressing to tenderize the leaves until the volume is reduced by about 1/3
yikesadoodle! 