Gluten Free Kale Apple and Pepita Salad



Here’s a delicious recipe for you and your family, it is magically healthy for you. Let’s know about its natural method.

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Nutrition

The salad is very healthy for us. The word salad derived from Latin word “sal” comes from French, which means salt or salty. It’s a fantastic recipe called Top 5 Healthy and Best Recipes of Salad. Salads are used in different kinds of foods items which include fruits, vegetables, grains, and eggs, etc. Salads may be served at any time during the meal such as appetizer salads, dessert salads, and palate-cleaning salads. .Let’s know about its easy recipe.The salad is a small dish composed of a variety of different uncooked raw vegetables, fruits, meats, etc. usually consisting of green vegetables.

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Types of salad

Usually, salads are many kinds, but these are the main types of salad which we use in our daily life.

  • Chicken salad (Worldwide)
  • Arab salad (Arab cuisine)
  • Cobb salad (USA)
  • Egg salad (Worldwide)
  • Fruit salad (Worldwide)
  • Macaroni salad (Worldwide)
  • Vegetable salad (worldwide)
  • Green salad (global)
  • Bound salad (global)
  • Main course salad (global)
  • Dessert salad (global)
  • Cheery dump salad (global)
  • Tomato Feta Salad (global)

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Gluten Free Kale Apple and Pepita Salad

Serves: 8

Prep Time: 25 minutes

Ingredients:

For the Dressing

  • 3 Tbsp. Apple cider vinegar
  • 3 Tbsp. Market District pure maple syrup
  • 2 Tbsp. Giant Eagle olive oil
  • ½ tsp. salt
  • ½ tsp. pepper

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For the Salad

  • 1 Fuji or honey crisp apple
  • ½ cup thinly sliced red onion
  • One bunch Tuscan (laminate) kale, chopped* (about 6 packed cups)
  • ¼ cup roasted salted pepitas or pumpkin seeds

Directions:

In a plastic bowl, beat jointly ingredients for dressing. Quarter apple then removes cores and finely slice. Put in apple and onion slices on dressing and toss to coat. Place kale in a large bowl and toss with dressed apples and onions. Cover and refrigerate as it is ready to serve. Garnish with pepitas just before serving. Makes eight servings based on 1 cup per portion.

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Wash kale by submerging in a big bowl of cool water; lift kale out of the water, leaving behind any dirt. Take away stems and ribs from kale, and then chop into bite size pieces. Put in a colander (or salad spinner) and pat dry with a clean towel.

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