Sunday, July 17, 2011
Shredded Kale with Lemon and Parmesan from my friend Melody (originally from Weight Watchers), and Gingered Beet and Field Pea Salad from Simple, Fresh, Southern by the Lee Bros.
I didn't have a shallot, so I used one big garlic clove in the kale salad, and let it hang out in the fridge to mellow a bit. I also used four kinds of kale plus a few leaves of radish greens, just whatever looked good in the garden.
The goat cheese in the second salad is added by me, since I had made the recipe before and I thought it needed something like that to balance it out.
Posted by Jenny Colvin at 7:34 PM