Kale Apple Salad Maple Dressing at Eleanor Morrow blog

Kale Apple Salad Maple Dressing. This simple yet delicious dressing elevates the kale and apple salad to a whole new level. Whisk until the ingredients have emulsified and no longer seperate. Add all salad ingredients to a medium sized bowl. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. In the large bowl with the brussels sprouts, add the shredded kale and cabbage and pour dressing over. This salad stays well in the fridge for several days without getting soggy and the apples don't brown because of the acid in the oranges. For the dressing, whisk or shake the vinegar, maple syrup, salt, pepper,. Add shredded brussels sprouts to a large bowl. While warm water is running over it, massage the kale gently to break it down to make it less tough. To a small bowl add the olive oil, maple syrup, apple cider vinegar and sea salt. Put all salad dressing ingredients into a jar and shake. Dress salad right before serving.

To a small bowl add the olive oil, maple syrup, apple cider vinegar and sea salt. In the large bowl with the brussels sprouts, add the shredded kale and cabbage and pour dressing over. Add shredded brussels sprouts to a large bowl. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Dress salad right before serving. Add all salad ingredients to a medium sized bowl. While warm water is running over it, massage the kale gently to break it down to make it less tough. This simple yet delicious dressing elevates the kale and apple salad to a whole new level. This salad stays well in the fridge for several days without getting soggy and the apples don't brown because of the acid in the oranges. For the dressing, whisk or shake the vinegar, maple syrup, salt, pepper,.

Kale, Butternut Squash and Apple Salad with Maple Vinaigrette Little

Kale Apple Salad Maple Dressing To a small bowl add the olive oil, maple syrup, apple cider vinegar and sea salt. In the large bowl with the brussels sprouts, add the shredded kale and cabbage and pour dressing over. This simple yet delicious dressing elevates the kale and apple salad to a whole new level. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Whisk until the ingredients have emulsified and no longer seperate. Add all salad ingredients to a medium sized bowl. To a small bowl add the olive oil, maple syrup, apple cider vinegar and sea salt. Dress salad right before serving. For the dressing, whisk or shake the vinegar, maple syrup, salt, pepper,. This salad stays well in the fridge for several days without getting soggy and the apples don't brown because of the acid in the oranges. Put all salad dressing ingredients into a jar and shake. While warm water is running over it, massage the kale gently to break it down to make it less tough. Add shredded brussels sprouts to a large bowl.