Kale Waldorf Salad

Photo courtesy Mystee Maisonet.

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Kale is antioxidant-rich and loaded with phytonutrients. I make this recipe often with an abundance of these greens in the grocery stores during the spring months. When available I love to use baby kale, otherwise use whatever other varieties are available.


4 cups of kale cut into thin ribbons
1 cup of organic grapes or chopped unpeeled organic gala apples
3 tbsp. organic raisins
1 cup thinly sliced celery
1/2 cup raw walnut pieces

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1 tsp. honey
3 tbsp. fresh lemon juice
2 tbsp. extra virgin olive oil
2 tbsp. raw cashews soaked in water for an hour
1 tsp. Himalayan salt

To cut kale into ribbons, remove the thick central ribs. Squeeze into a handfuls and then cut into ribbons with a sharp knife until you have four cups. Combine with grapes or apple, raisins, celery and walnut pieces.


To make the dressing, combine ingredients in a high speed blender and blend until smooth.

Toss with the salad and then toss with plenty of freshly cracked pepper.

Mystee Maisonet

Mystee Maisonet

Whenever possible, Mystee embraces the outdoors. In her native Banff she’s often spotted with husband Rick and two grown sons enjoying her favorite sports of hiking, skiing, cycling and supping. Her love of yoga and passion for cooking are the things that bring her indoors with a smile. In summer months, Mystee can be found at the Banff Farmer’s Market keeping Banffites cool with her “Om Cooking” gourmet popsicles.

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