Cooked Salad
1 lg. head of green cabbage
2 bags kale
2 cups cooked quinoa
Olive oil
Salt
2 tsp Herbs de provence
2 tsp Soffritto
1/4 cup Apple cider vinegar
1/4 honey
sliced red onion
2 bags kale
2 cups cooked quinoa
Olive oil
Salt
2 tsp Herbs de provence
2 tsp Soffritto
1/4 cup Apple cider vinegar
1/4 honey
sliced red onion
1) Slice cabbage, drizzle with olive oil, sprinkle with salt. Place on cookie sheet bake @ 450 for 20-25 minutes
2) Place kale on cookie sheet drizzle with olive oil, sprinkle with salt. Bake @ 450 for 5 minutes (check may be done sooner, it cooks fast)
3) Whisk together 2 TBSP water and honey. In a sauce pan add 2 tsp of olive oil, add in herbs de provence and Soffritto. Pour in honey & water mixture, stir until it thickens some. About 1 minutes. Add a pinch of salt and vinegar. Stir again, lower heat to just a simmer for 1-2 minutes. Pour this mixture over the sliced red onions.
4) Once done mix all ingredients together and Mangia! Mangia! Mangia!
Hopefully you have enough for leftovers, but it's unlikely.
