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Msawyer3
Winter farmer's cabbage salad with beetroot and hazelnuts
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Ingredients
Directions
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Beat the wine vinegar, oil, honey and garlic with half of the feta to a dressing. Season with salt and pepper.
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Pour 2/3 of the dressing over the kale and spread well with your hands so that all kale is covered.
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Let the salad rest for at least 30 minutes, the kale will be softer by the acidity of the vinegar.
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Roast the hazelnuts in a dry, hot frying pan.
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Spread the beetroot, other feta, hazelnuts and parsley over the salad and pour over the rest of the dressing.
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Nutrition
430Calories
Sodium0% DV0g
Fat57% DV37g
Protein22% DV11g
Carbs4% DV11g
Fiber0% DV0g
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