This is a beautiful and refreshing salad--a huge hit at our annual Christmas party. The celery is a sparkly addition to the kale, and the variety of flavors and textures make this one of the most sought-after dishes. I intend to do a version for Easter using a circle of carrots as well, and heaping the center bowl with deviled eggs. YUM!
1 large bunch lacinato kale (or any dark green kale 4-5 stalks celery 1 medium red cabbage 3-4 medium beets olive oil lemon juice cashews dried cranberries ½ cup crumbled goat cheese 1/½ cups plain yogurt 3 tablespoons minced fresh ginger agave or honey nutmeg
No nutrition information available
Wash and cut all vegetables into chunks suitable for chopping fine in food processor. Chop each vegetable separately in food processor, place in individual bowls. Hydrate kale, cabbage, and beets with olive oil and lemon juice so nicely moist. Covered chopped veggies can be set aside for a day in refrigerator. In a small bowl, mix yogurt, ginger and honey or agave to taste. Add ⅛ teaspoon ground nutmeg. Refrigerate. Place another bowl, approximately 4" diameter, in the center of a large round tray. Combine chopped beets with chopped cabbage. Pack beet/cabbage mixture mound by mound around the bowl. Combine celery with kale, mixing well. Pack kale-celery mixture around cabbage-bee s combo. Crumble goat cheese in indentation where kale and cab bage combos meet. Top with cashews. Circle wreath outer edge with dried cranberries. Pour ginger yogurt dressing in center bowl and serve!