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Ingredients
- 1 head of escarole
- 1 large red pepper
- 1/2 pre-shredded onion
- 4-6 sun dried tomatoes soaked for 20-30 mins until softened
- handful of kalamata olives
- olive oil
- 1/2 lemon
- teaspoon raw honey
- 1/2 teaspoon of nama shoyu
- sea salt
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Approximate serving size
- 1 huge salad
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Machine use
- Optional dehydrator
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Directions
- Chop up escarole and put into big salad bowl.
- Splash some of olive oil and dash of sea salt on the escarole.
- Massage it down until it’s slightly wilted.
- Slice up peppers and add onions. Mix up with escarole.
- Pour another tablespoon of olive oil on mixture along with the honey and nama shoyu.
- Squeeze the lemon on top and mix everything until well coated.
- Optional: Put on teflex sheet on a dehydrator tray.
- Optional: Place in dehydrator for 3-5 hours.
- Optional: Remove and place in salad bowl.
- Top with sliced up sun dried tomatoes and olives.
