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2. Winter Radish and Kale Salad with Citrus and Herbs ½ bunch lacinato kale, stemmed and chopped ¼ cup extra virgin olive oil ¼ teaspoon fine sea salt 1 large watermelon, diakon or black radish 1 large pink or white turnip 2 to 3 globe radishes 1 cara cara or navel orange 1 lemon, halved 1/3 cup torn mixed herbs, such as mint and dill 3. Drain off any excess water and chop into small pieces. Massage the kale to tenderize it slightly. Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. —Elizabeth Warren, Oklahoma City, Oklahoma In a medium mixing bowl, combine kale with olive oil and a pinch of sea salt. Wash kale thoroughly and destem. For the Kale and Radish Salad: 1. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. Add green goddess dressing and fresh lemon juice, and toss to coat kale.

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