Camelina Oil Kale Salad

[Salad]

2 cups (500 ml) of kale salad
2 grated carrots

[Dressing]

1 tbsp. (15 ml) of BBQ seasoning
4 tbsp. (60 ml) of mayonnaise
4 tbsp. (60 ml) of virgin camelina Oil Signé caméline
2 tbsp. (30 ml) of white wine vinegar
2 tbsp. (30 ml) of roasted camelina seeds Signé caméline
A pinch of salt and pepper

1. Peel the carrots and coarsely grate them.
2. In a large bowl, combine the kale salad and grated carrots.
3. In a measuring cup, whisk well the camelina oil, mayonnaise, white wine vinegar, BBQ seasoning, pepper and salt.
4. Pour the dressing into the large bowl containing the coleslaw.
5. Sprinkle the roasted camelina seeds on top of the salad.