Ingredients

• Ingredients Units USM Scale 1x2x3x 1 large apple (green or red – I used Fuji), cored and julienned 2 beets, peeled and julienned 1 1/2 cups (173g) carrots, julienned 3 – 4 curly kale leaves, center vein removed and chopped 1/3 cup (56g) cranberries (organic pref.) pepitas or sunflower seeds, to garnish Orange Dressing 4 tablespoons orange juice 1 tablespoon apple cider vinegar 2 teaspoons dijon mustard 2 dashes onion powder pinch of mineral salt couple grinds of fresh black pepper

Preparation

• Instructions Dressing: In a small bowl, combine the orange juice, apple cider vinegar, dijon, onion powder, salt and pepper. Set aside. Salad: Place the prepared apple, beet, carrots, kale and cranberries in a large mixing bowl, pour the dressing overtop and toss to coat. Serve: Place servings in individual bowls and top with a sprinkle of pepitas or sunflower seeds. Serves 2 – 3 NOTES: For cutting the beets and apples, I used this mandoline to cut thin matchsticks. It works perfectly and makes the process easy. There is also a green one that costs a little less, it just doesn’t have the non-slip rubber or groove for placing over bowls.