Recipe come from The China Study All-Star Collection by Leanne Campbell, PhD.
Makes 4 servings
for the salad
6 large stalks kale
1/2 onion, finely chopped
1 can garbanzo beans
1 large tomato, diced
1 large pepper, diced
1/2 cup toasted pine nuts, optional
for the dressing
6 tablespoons seasoned rice vinegar
2 tablespoons water
1 teaspoon agave nectar
2 heaping tablespoons nutritional yeast
1/4 teaspoon salt
Begin by ripping the kale from the stalk into small bite size pieces. Rub the kale several times between your hands until soft and slightly wilted.
Add the remaining salad ingredients.
In a separate bowl, mix together all the dressing ingredients. Pour over the salad and serve.