Bright Beet, Fennel and Goat Cheese Greens

³ Description

Get your greens on with this refined sugar free, low carb, earthy salad. Packed with micronutrients and full of sweet and salty crunch. Throw some grilled protein on for a perfect summer OR winter meal.

² Ingredients

•  1/4 fennel bulb Fennel Bulb
•  1 dash Black Pepper
•  1 clove Garlic
•  2 cup, chopped Kale
•  2 serving (serving = 1/2 tsp) Bragg Liquid Aminos
•  2 serving (serving = 2 tbsp) Chavrie Pure Goat's Milk Cheese
•  2 serving (serving = 1 tbsp) Kroger Red Wine Vinegar
•  1/2 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  2 cup Baby Spinach
•  1 dash Sea Salt
•  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1 serving (serving = 1 serving) Love Beets Cooked Beets

q Directions

First up, remove kale from stems, rinse, pat dry and place in BIG bowl.

In a small bowl (mason jars are also handy for this), wisk together your coconut oil, red wine vinegar, braggs aminos, clove garlic, stevia, sea salt & pepper. Dressing done!

Throw your spinach or beet greens into the bowl. Chop the top off your fennel and cut 1/4 of the bulb portion into strips for your salad. Chop your beets into preferred size,

Top off your salad with crumbles of goat cheese and toss when you’re ready to serve!

Perfect with a with a protein packed casserole.

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