- 1 (16 oz.) bag Glory Foods Fresh Kale Greens
- 1 (15 oz.) can Margaret Holmes Field Peas & Snaps
- 1 avocado, diced
- 1 large or 2 small ripe tomatoes
- 2 carrots, peeled and grated
- 1/3 cup bottled Italian dressing
- 1/4 cup grated red onion
- 1 tbs. fresh lemon juice
- Place Kale in a large salad bowl; add the Margaret Holmes Field Peas & Snaps, avocado, carrots and tomatoes.
- In a small bowl, whisk together the dressing, grated onion and lemon juice.
- Pour over salad and toss well to combine.
This recipe uses the following products: