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Rainbow Kale Power Salad With Peanut Dijon Dressing
BEST OF LONG ISLAND AND CENTRAL FLORIDA17Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch kale (finely chopped)
- 1 red bell pepper (diced)
- 1 1/2 cups carrots (julienne)
- 1/2 head purple cabbage (sliced*)
- 1/2 head broccoli (washed and cut into florets)
- 3/4 cup almonds (use any type of nut you prefer)
- 1 chickpeas (14.5 ounce can, drained and rinsed)
- 2 Tbsp. peanut butter
- 1 Tbsp. olive oil
- 1/2 lemon (juiced)
- 1 tsp. lime juice
- 3 Tbsp. water
- 1 Tbsp. Dijon mustard
- 1/2 Tbsp. maple syrup
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3/4 tsp. garlic powder
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