Filter
Reset
Sort ByRelevance
Msawyer3
Winter farmer's cabbage salad with beetroot and hazelnuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the wine vinegar, oil, honey and garlic with half of the feta to a dressing. Season with salt and pepper.
-
Pour 2/3 of the dressing over the kale and spread well with your hands so that all kale is covered.
-
Let the salad rest for at least 30 minutes, the kale will be softer by the acidity of the vinegar.
-
Roast the hazelnuts in a dry, hot frying pan.
-
Spread the beetroot, other feta, hazelnuts and parsley over the salad and pour over the rest of the dressing.
Blogs that might be interesting
-
30 minLunchmixed mushrooms, oyster mushrooms, olive oil, thyme, salt and pepper, eggs (M),tortilla with mushrooms -
20 minLuncharound hard bun, mustard, iceberg lettuce, tuna, anchovy fillet, capers, olive, sun-dried tomato, egg, Caesar Dressing, Red onion,salad niçoise in a bread roll -
20 minLunchcherry tomatoes on the branch, olive oil, pancetta, Mozzarella, lemon, pesto alla genovese, Spinach,spinach lasagne with mozzarella -
15 minLunchdate, olive oil, sunflower oil, biscuits, fresh ginger, egg, self-raising flour, winter carrot, mandarin, raisins, unsalted pecans, cream cheese,carrot breakfast cake
Nutrition
430Calories
Sodium0% DV0g
Fat57% DV37g
Protein22% DV11g
Carbs4% DV11g
Fiber0% DV0g
Loved it