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Holiday Kale and Beet Salad With Tofu Dressing

Holiday Kale and Beet Salad With Tofu Dressing
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Prep Time: 15 min Serves: 4
Cooking Time: 15 min Yield: 4 salads
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Brighten up a drab winter day with this delicious, low-fat superfood salad. Kale is both low in calories and incredibly nutrient-dense. It’s loaded with antioxidant and anti-inflammatory health properties and can also help aid digestion. Rich in vitamin C, beets provide an immune-system boost and can also help lower blood pressure.



1. Slice the peeled beets into quarters.
2. Wash the kale and remove the stems.
3. Place the beets into a pot with ½ inch of water in it. Bring to a boil.
4. Put the lid on the pot and turn the heat down to medium, simmering for ten minutes or until the beets are soft.
5. Chop the kale and water fry in a pan with a small amount of water over high heat until wilted.
6. In a blender, combine the tofu, oil, salt, syrup, vinegar and garlic. Blend until smooth.
7. Put the kale onto a serving plate, top with the beets and then drizzle dressing on top.

PC: Susan Marque


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