This yummy salad would pair great with grilled chicken and roasted potatoes!

Inspired by “The Real Food RDs”

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings:  2-4, depending on your carb servings

Ingredients:

• 1 ½ cups chopped kale

• 6 ounces (½ bag) broccoli slaw

• ¼ cup roasted pumpkin seeds (pepitas)

• ¼ cup dried cranberries 

• 2 Tbsp. mayo

• 1 ½ Tbsp. apple cider vinegar

• Salt & Pepper to taste

Instructions:

1. In a large bowl, combine broccoli slaw, chopped kale, pumpkin seeds and dried cranberries.

2. In a small bowl, whisk together mayonnaise and apple cider vinegar. Add salt and pepper to taste.

3. Pour dressing over salad and toss to mix well.

4. Serve immediately or store in a covered container in the fridge for up to 3 days.

Mayo Preparation Instructions (makes 20 servings of 1 TBSP each):

1. Break egg and add lemon juice into your immersion blender container.  Leave to sit at room temperature for 30 minutes to 2 hours.

2. Add 1/4 cup of oil to container.  Blend until ingredients are combined.

3. Pour the remaining 1 cup of oil extremely slowly...the smallest drizzle at a time while blending together.  This may take 2 to 3 minutes. You will eventually see the consistency of the mixture becomes more mayonnaise-like (if it doesn't, you may have added the oil too quickly.)

Whole recipe serving breakdown:

• 0 Servings Protein

• 1 Servings Carb 

• 3 Servings Fat 

• 5 Servings Veggies