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Appetizers & Light Bites
Gluten Free Pickled Kale Salad



Remove the stalks from the kale and chop the leaves finely. Place in a large mixing bowl. Dice the carrots and add to the kale with the green onions and red pepper. Pour the juice from 1 jar of carrots and the jar of peas over the vegetables and toss to coat. Add a little more of the reserved carrot juice, if needed. Season to taste with salt and pepper. Cover and refrigerate for 1 hour or up to 5 days.

A gluten free recipe that makes 8 – 10 generous servings.

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