Prep time: 30 minutes
Cooking time: 0 minutes
Yields: 4 people

Ingredients:

• 1 bunch kale – washed and drained, stems & center ribs removed
• 1 yellow, orange or red bell pepper, ribs and seeds removed
• 2 carrots, peeled
• ½ cup roasted unsalted peanuts
• ½ cup extra virgin olive oil
• ¼ cup apple-cider vinegar
• 2 Tbsp. dark brown sugar
• Coarse salt

Directions:

1. Slice kale leaves very thinly, crosswise.
2. Halve the pepper crosswise and thinly slice lengthwise.
3. Slice carrots thinly, crosswise.
4. Toss together the kale, bell pepper, and carrots in a large bowl.
5. Puree ¼ cup peanuts, oil, and vinegar with the brown sugar and 1 teaspoon salt in a blender or Vitamix until smooth. Coarsely chop remaining ¼ cup peanuts.
6. Pour dressing over vegetables. Sprinkle peanuts on top and serve immediately.

Notes:

Kale is nutrient dense. It provides an excellent source of Vitamins A, B6 and C, along with a decent amount of fiber, iron and calcium. Our bodies better absorb the calcium in kale than in spinach. Kale’s Vitamin K, essential for proper blood clotting, far surpasses broccoli, spinach and Swiss chard.