Name: Kale Salad with Vegetables and Tahini Dressing
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 3 ounces baby kale; 3 ounces great Northern beans, drained and rinsed; 3 ounces carrots, chopped; 4 ounces roasted red cabbage; 1 tablespoon tahini; 1 tablespoon balsamic vinegar; 1 tablespoon water; ¼ teaspoon Montana steak seasoning; 1 ounce chopped pistachio nuts

Combine kale, beans, carrots, and cabbage in a large bowl.

Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.

Cook's Notes:

You can use baby spinach instead of kale. Feel free to substitute roasted red cabbage with another roasted vegetable of your choice.

Substitute sliced almonds for the pistachios if desired.

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Kale Salad with Vegetables and Tahini Dressing

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Kale Salad with Vegetables and Tahini Dressing

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Kale Salad with Vegetables and Tahini Dressing

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