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EPISODE [episode]:

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Kale & Beet Salad

Ingredients

- 8 ounces graham crackers (1/2 box)
- 24 ounces frozen raspberries (2 12-ounce packages)
- 1 pound cream cheese (softened)
- 1/2 cup confectioners sugar
- 4 ounces 2% lowfat greek yogurt (plain)

Directions

STEP 1
For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15–20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
STEP 2
As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
STEP 3
Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
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Directions

STEP 4
For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
STEP 5
Drizzle the dressing over the salad and serve.
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Directions

STEP 6
For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
STEP 7
For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
STEP 8
Drizzle the dressing over the salad and serve.
STEP 9
Drizzle the dressing over the salad and serve.
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