Kale Salad

By August 18, 2017 August 20th, 2017 Nashville Food

Kale salad for dinner tonight. It has roasted beets, yellow bell pepper, carrots, pumpkin seeds, and fresh Parmesan. I dressed it with a homemade classic Caesar dressing made of raw egg yolk, garlic, anchovies, Worcestershire, lemon juice, Dijon mustard, a little Parmesan, olive oil, salt, and lots of pepper. It was the perfect salad to end our week of indulging during our vacation. I served it alongside some grilled shrimp with a carrot/ginger/parsley coconut sauce and wild rice. I was home all day today, so was able make it in stages. I made the dressing early, roasted the beets early, and everything else was super fast to put together. 📷: My cute husband. #eatclean #eatrealfood #speedymeals #lifewithkids #eattherainbow #supportfarmers #vegetarian #whatthekale #mykidswonteatthis