Marla Maples' Fresh Scissor-Cut Kale and Quinoa Salad Recipe
Recipe created by Marla Maples OWN TV | August 04, 2013
In April 2012, Marla Maples' mother was diagnosed with breast cancer. She is now in remission. Marla, a self-proclaimed "crazy health nut," now spends a great deal of time in the kitchen juicing and preparing a lot of greens. Take a tip from Marla, a woman who is 49 years young, and try her vitamin-rich kale salad for your next meal.
1 bunch or 10-ounce bag of fresh kale
1/2 cup purple cabbage
2 carrots, lightly grated
1/4 cup sesame oil
1/2 cup olive oil
1/2 cup unsweetened rice vinegar
1 small package or sprinkle of xylitol or other favorite sweetener
1 dozen organic cherry tomatoes, cut in half
2 Tbsp. unhulled sesame seeds
1 Tbsp. pumpkin seeds
Himalayan sea crystals or sea salt
Fresh ground pepper to taste
Precooked and chilled quinoa
Delicious option: 1 Tbsp. spicy sprouted sunflower seeds with spirulina
Scissor-chop kale and purple cabbage. Grate the two carrots on top. Mix sesame oil, olive oil and rice vinegar with the xylitol; then pour mixture over the kale, cabbage and carrots. Toss in tomatoes. Sprinkle the seeds and add the salt and pepper. Toss all together and let sit an hour before serving.
To make it a heartier, higher-protein meal, add precooked and chilled quinoa to taste.