Rainbow Power Kale Salad with Peanut Dijon Dressing

Kale is all the rage. While a few years ago, you would have seen me adding spinach to all my salads. And while I still love spinach in salads and dishes, kale is its bigger brother that can hold up to some heat in soups and pasta, and can still maintain its shape in premade salads. Making it ideal to make on a Sunday, prepped and just awaiting for lunch time throughout the week.

Ingredients

Salad:

• 1 large bunch kale, finely chopped
• 1 red bell pepper, diced
• 1 1/2 cups julienned carrots
• 1/2 head purple cabbage, sliced
• 2 cups finely chopped broccoli florets
• 1 (14.5 ounce) can chickpeas, drained & rinsed
• 3/4 cup peanuts

Dressing:

• 2 tablespoons peanut butter
• 1 tablespoon olive oil
• 1/2 lime, juiced
• 3 tablespoons water
• 1 tablespoon dijon mustard
• 1/2 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon garlic

Instructions

Salad:

1. Toss all kale, red bell pepper, carrots, cabbage, broccoli and chickpeas together in a large bowl. Set aside.

Dressing:

1. In a small blender, prepare the dressing.
2. visit: Rainbow Power Kale Salad with Peanut Dijon Dressing @ withsaltandwit.com

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