INGREDIENTS
¼ cup Barbara EVOO
¼ cup purple kraut juice
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
Sea Salt and fresh ground pepper, to taste
¼ cup mix of chopped herbs (such as dill, parsley, or cilantro), optional
DIRECTIONS
Mix well and serve tossed with mix of organic salad greens and top with purple sauerkraut.
Learn how to make your own purple sauerkraut by visiting
http://www.krautsource.com/new-page-1
Yield: approx. ½ cup
Recipes by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com