Rainbow Kale Salad

A bright kale salad with a creamy low fat vegan poppy seed dressing.

For the pecan cheese:
1 3/4 cup pecans
1 cup water
1 1/2 tbsp nutritional yeast
1/2-3/4 tsp salt (to taste)

For the dressing:
1 can of low sodium or organic cannellini beans
1/2 cup fresh lemon juice
1/2 tsp crushed or microplane grated garlic
1 tbsp poppy seeds
salt to taste

Salad:
6 cups of medium-packed kale
2 cups cups shredded purple cabbage
1 cup sliced or chunked pineapple
1 grapefruit, peeled and sliced
handful of toasted corn (corn nuts)
handful of dried cranberries

View the full recipe at Kitchen Window Clovers →