Dressing:
1/4 C extra virgin olive oil
3 Tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely minced
1/4 tsp sea salt
Freshly ground black pepper
Salad:
1 large bunch kale
1 small head cabbage
1/2 small onion
1/2 C shaved Parmesan
1/2 C pine nuts OR sunflower seeds, roasted
- In a pint jar, combine all dressing ingredients and shake well. Set aside to develop flavors.
- Discard kale center stem. Shred kale and cabbage finely. Slice onion thinly.
- Toss all salad ingredients. Add dressing 10 minutes before serving and toss.