RECIPE:

thinly cut kale, Brussels and red cabbage, add 1/4 c of nonfat Greek yogurt, 3 tbsp of white balsamic vinegar, 1 tbsp of fresh dill, sea salt and candied walnuts. Top with hard boiled eggs. " />
RECIPE:

thinly cut kale, Brussels and red cabbage, add 1/4 c of nonfat Greek yogurt, 3 tbsp of white balsamic vinegar, 1 tbsp of fresh dill, sea salt and candied walnuts. Top with hard boiled eggs. " />