Kale Salad with Vegetables and Tahini Dressing

Vegan salad with plant-based protein.

INGRIDIENT

3 ounces baby kale

3 ounces great Northern beans, drained and rinsed

3 ounces carrots, chopped

4 ounces roasted red cabbage

1 tablespoon tahini

1 tablespoon balsamic vinegar

1 tablespoon water

¼ teaspoon Montana steak seasoning

1 ounce chopped pistachio nuts

Step: 1

Combine kale, beans, carrots, and cabbage in a large bowl.

Step: 2

Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.

Per Serving: 235 calories; protein 10.1g; carbohydrates 28.1g; fat 11.2g; sodium 250.1mg.

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