Rainbow Kale Salad

Serves 6

Salad Ingredients:

* 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)

* 1 red bell pepper diced

* 2 carrots shredded (I love organic rainbow carrots)

* 1/2 red onion diced

* 1/2 Cucumber bite-sized piece

* 1/4 cup raw pumpkin seeds

*14 oz Canellini beans, drained and rinsed with water

Dressing: * 2 T Balsamic Vinegar

* 1/4 c of Olive oil

* 2 T Dijon mustard

* 1 T raw organic Honey (skip or use less if doing low-carb) * 3 t of garlic powder

* 1 heaping teaspoon salt

* Black pepper to taste

Instructions:

1. In a bowl, combine balsamic vinegar, olive oil, dijon, honey, & garlic powder and stir. Set aside

2. In a toaster oven or skillet, toast pumpkin seeds until golden brown and fragrant. Set aside to cool.

3. Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. The idea is to end up with a kind of slaw. Place in large bowl. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)

4. Add diced bell pepper, red onion, shredded carrots, cucumbers, and beans

5. Add dressing within an hour before serving

6. Just before serving, add pumpkin seeds so they are at peak crispiness