Eat the rainbow! Full of healthy veggies and topped with a creamy yogurt dressing this salad should be added to your list of favorites!
Serves: 4-6
Ingredients
For the salad:
6-7 leaves of lacinto kale
1 small red beet
1 small yellow beet
1 carrot
¼ small red cabbage
1 15-ounce can of garbanzo beans, drained and rinsed
For the dressing:
¾ cup 2% Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 clove garlic, chopped
¼ cup grated parmesan cheese
1 teaspoon dijon mustard
3 anchovies or 1 tablespoon of capers
1 tablespoon olive oil
kosher salt and freshly ground black pepper
Instructions
Remove the inner ribs from the kale, roll the leaves lengthwise and cut into fine ribbons and lay on a platter. Peel the beets and carrot and using a mandolin with a julienne attachment finely shred the beets, carrot and cabbage laying each one out to form a rainbow on the platter. Season lightly with salt and pepper.
To make the dressing combine all the ingredients in a high-speed blender and process until smooth.
Toss the salad before serving and drizzle the dressing over the top.
Recipe by Scaling Back at https://www.scalingbackblog.com/shredded-rainbow-salad-with-greek-yogurt-caesar-dressing/