Seasonal greens and fruit – the best combination! Feel free to change this up with any types of greens and seasonal fruit you have on hand.
I always have a tricky time finding out how to use cabbage. I’m used to having it in soups, filled cabbage rolls, and coleslaw, but honestly not much else. Recently, I had a chopped Caesar salad that incorporated kale and cabbage, among other ingredients. I liked the combination and was surprised the raw cabbage wasn’t super bitter. I was inspired to created my own version at home, combining the greens with some local nectarines on top! This salad was a huge hit, and I’m looking forward to making more versions of it this summer. I hope you all enjoy this simple, delicious recipe as much as I have! Happy salad crafting! 🙂
Makes 3 Servings (*Can Easily be Multiplied)
Recipe by © Alysha Melnyk 2019
Kitchen Tools:
Scissors
Large Mixing Bowl
Knife
Measuring Cups
Ingredients:
3 Cups Napa Cabbage, Cut (Stem and all) into Small Pieces (*I use scissors to do this)
3 Cups Kale, Destemmed and Cut into Small Pieces (*I use scissors to do this)
1/4 Cup Balsamic Vinaigrette of Choice
1/3 Cup Feta Pieces (or Cheese of Choice)
1/3 Cup Raw Pecan Pieces
1/3 Cup Roasted and Salted Pumpkin Seeds
2 Ripe Nectarines, Sliced
Black Pepper to Taste
*You can easily change these amounts based on preferences.
Instructions:
- First, combine your cabbage and kale pieces.
- Next, add in the balsamic vinaigrette and mix until the vinaigrette is thoroughly incorporated throughout the mix.
- Top with pecans, pumpkin seeds, feta, nectarine slides, and black pepper.
- Enjoy! 🙂
The Kitchenologist© 