RECIPE: Kale and Beet Salad

Pesto Dressing Ingredients:

• 1.5 cups basil leaves 
  
• 1/4 cup flat leafy parsley 
• 1/4 cup sundried tomatoes (with a little of the oil)
• 1/3 cup olive oil 
• 3 cloves of garlic 
• 2 tablespoons lemon juice 
• salt to taste

Pesto Dressing Instructions:

• Place all the ingredients in a blender or food processor. 
• Pulse several times and roughly chop up all the ingredients. 
• Process for about 30 seconds for chunky mixture. (You can process longer for a smoother mixture.)
• Taste, and then add more pepper or lemon juice if needed. 

Beet, Kale & Egg Salad Ingredients:

• 1 bunch fresh kale, cut into bite size pieces  
• 1 pack Trader Joe's steamed beets, shredded 
• 1 cup shredded raw carrots 
• 2 sweet peppers, sliced 
• 1.5 cups corn
• 3 boiled eggs, chopped 
• 1 cup quinoa 
• 2 cups water 

Salad Instructions:

• Bring 2 cups of water to a boil in a saucepan. 
• Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes.
• Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely. 
• In a large bowl, rub kale with dressing and let it sit for 5 minutes to soften. 
• Add all the ingredients to bowl of kale and enjoy!

Recipe & photo submitted by AAY! members Tom M & Barbara D