Ingredients
-1 bunch Lacinato (or Siberian) Kale
-1 Asian Pear, diced
-1 cup cooked Quinoa
-1/4 cup Cashew Raisin Granola
-2 Tablespoons Parsley, finely chopped
-2 Tablespoons Apple Cider Vinegar
-1 small Shallot, finely chopped
-1 clove Garlic, minced
-1/3 cup Olive Oil (Olio Beato of course!)
-2 teaspoons Dijon Mustard
-1 Tablespoon Greek Yogurt, plain
-Salt & Pepper, to taste
Directions
Step 1: Assemble the dressing by adding the ACV, shallot, garlic, olive oil, dijon, yogurt, salt and pepper to a food processor (or blender). Pulse until combined. Store the dressing in the refrigerator until you are ready to serve the salad.
Step 2: Cut the center vein out of the kale, and then chop into thin strips. Add the kale to a large mixing bowl. Pour in a little of the prepared dressing and toss to coat.
Step 3: Next, add the pear, parsley, quinoa and granola. Pour in the rest of the dressing and toss until evenly coated. Enjoy!