Crisp and Easy Raw Kale and Beet Salad

Ingredients

1 finely chopped garlic clove
2 teaspoons raspberry jam
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons apple cider vinegar
3 tablespoons extra-virgin olive oil
5 packed cups torn kale leaves
2 cups shredded beets
2 tablespoons salted, roasted pumpkin seeds
1 cup thinly sliced radishes

Directions

1. In a large bowl, combine 1 finely chopped garlic clove, 2 teaspoons raspberry jam, 1 1/2 teaspoons grainy mustard and 1 1/2 teaspoons apple cider vinegar. Whisk in 3 tablespoons extra-virgin olive oil.
2. Add 5 packed cups torn kale leaves and toss to dress. Sprinkle with 2 cups shredded beets and 2 tablespoons salted, roasted pumpkin seeds; season with salt and pepper.
3. Toss once to distribute, then top with 1 cup thinly sliced radishes.

Serves 4.

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