Roast Beef and Kale Salad
- 2 cups washed Organic Baby Kale
- 1 slice of Nitrate/Nitrite Free Deli Roast Beef, sliced in bite-size pieces
- 2-3 teaspoons Grated Parmesan
- 4-6 Organic Grape Tomatoes, washed and halved
- Cracked Black Pepper (to taste)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Balsamic Vinegar
- ¼-1/2 teaspoon Palm Sugar (optional ... may also substitute white sugar, turbinado, or honey)
- Pour the ingredients for the dressing into an air-tight container and seal. Shake vigourously to emulsify (blend together) the oil and vinegar.
- Place the washed kale on your plate and top with the roast beef, parmesan, and sliced tomatoes.
- Drizzle with the Balsamic Dressing and add cracked black pepper. Serve.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/weekly-bites-roast-beef-salad-family-meal-plan/
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