Feel good about this calorie-light, nutrient-dense mix of whole foods. While the kale is nicely muted by the cabbage and vinaigrette, the nutrition is pumped up to full volume.
Ingredients
- 4 oz./115 g feta cheese
- 3 tbsp. balsamic vinegar
- ¾ cup Fresh Strawberry Syrup, chilled (see Note below)
- 2 tbsp. extra virgin olive oil
- ¼ tsp. coarse kosher salt
- 1/8 tsp. black pepper
- ¼ head (8 oz./225 g) red cabbage, cut in large chunks
- 12-oz./350 g bag broccoli/cauliflower mixture
- 4 oz./115 g kale, stalks removed
- 5 oz./140 g dried cranberries
- ½ cup pumpkin seeds
Instructions
- Combine all vinaigrette ingredients in base of Power Chef® System fitted with blade attachment, cover and pull cord 8–10 times until well blended.
- Place cabbage into base of Power Chef® System fitted with blade attachment, cover and pull cord 6–8 times until finely chopped; add to serving bowl.
- Place ½ broccoli and cauliflower into base of Power Chef® System, cover and pull cord 3–4 times to chop; add to cabbage in serving bowl. Repeat with remaining broccoli and cauliflower.
- Place ½ kale in Power Chef® System, cover and pull cord 3–4 times to chop; add to cabbage, broccoli and cauliflower in serving bowl. Repeat with remaining kale.
- Add cranberries, pumpkin seeds and vinaigrette to serving bowl and toss salad to mix.
Notes
To prepare Strawberry Syrup, place 1lb./455 g strawberries into base of Power Chef® System fitted with blade attachment, cover and pull cord 8–10 times until pureed. Place puree in 1-Qt./1 L Micro Pitcher and add ¾ cup granulated sugar, 2 tbsp. maple syrup or corn syrup, 1 tbsp. lemon juice and 1 tbsp. unsalted butter. Microwave at 50% power 9–10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over. Serve warm and refrigerate any remainder for up to 5 days; warm before serving.
