![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_1BJd2aLxYSYHtNqgZS8Yq5Fbb2P5B7xdU7YM1CyDQi4G_UGlT2jcdhaABBbZ2W8oZSyA0HADxjtHYR-2QNaDA2mc84fGkuv3Ua1d5jXQ3HMGnVjzrvGBKIUT4hEfW3X_zhKXp7UEtB6/s1600/KaleEdamameGrapeSalad001.jpg)
Salad:
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).
Vinaigrette:
3 tablespoons raw honey
1 cup teriyaki sauce
1 cup teriyaki sauce
Whisk all the ingredients to fully combine. Drizzle over the salad
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