Rainbow kale power salad with peanut dijon dressing

Ingredients:

Salad:
1 large bunch kale, finely chopped
1 red bell pepper, diced
1 1/2 cups julienne carrots*
1/2 head purple cabbage, sliced*
1/2 head broccoli, washed and cut into florets
3/4 cup almonds ( use any type of nut you prefer) 
1 ( 14.5) ounce can chickpeas, drained and rinsed

Dressing:
2 tablespoons peanut butter
1 tablespoon olive oil
1/2 lemon , juiced
1 tsp. lime juice
3 tablespoons water
1 tablespoon dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

3/4 teaspoon garlic powder

Directions:

Salad:
Toss kale, red bell pepper, carrots, cabbage and chickpeas together in a large bowl. Set aside.

Dressing:
In a small blender, prepare the dressing.

When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts

Kathy found this recipe for me. I have an abundance of kale in the garden.

* used bagged salad with red cabbage and carrots