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Winter farmer's cabbage salad with beetroot and hazelnuts
 
 
4 ServingsPTM20 min

Winter farmer's cabbage salad with beetroot and hazelnuts


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Directions

  1. Beat the wine vinegar, oil, honey and garlic with half of the feta to a dressing. Season with salt and pepper.
  2. Pour 2/3 of the dressing over the kale and spread well with your hands so that all kale is covered.
  3. Let the salad rest for at least 30 minutes, the kale will be softer by the acidity of the vinegar.
  4. Roast the hazelnuts in a dry, hot frying pan.
  5. Spread the beetroot, other feta, hazelnuts and parsley over the salad and pour over the rest of the dressing.


Nutrition

430Calories
Sodium0% DV0g
Fat57% DV37g
Protein22% DV11g
Carbs4% DV11g
Fiber0% DV0g

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