Tuesday, July 31, 2012

Kale Edamame Grape Salad With Teriyaki Vinaigrette

6 cups chopped kale, remove stem
1 medium red onion, thinly sliced
1 cup edamame
1 cup seedless black grapes
1 cup cooked skinless chicken (optional)
2 tablespoons toasted sesame seeds
Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture).

3 tablespoons raw honey
1 cup teriyaki sauce

Whisk all the ingredients to fully combine. Drizzle over the salad

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