Arrange
the kale in a large serving bowl.
Not exact matches
To
serve the salad: place the
kale in a
large salad
bowl, add the cauliflower florets and the crunchy chickpeas.
In large serving bowl, add the
kale, half of lemon juice, a drizzle of oil and a little kosher salt.
In a
large serving bowl, add the cooled quinoa, massaged
kale, cranberry relish, plus pomegranate, green onion, mint, and pistachios.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing
in a
large bowl / Cook farro
in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into
bowl with citrus dressing / Mix and let cool a bit / / Stir
in dried fruit,
larger pieces chopped coarsely / Refrigerate / Before
serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be
served at room temperature on a bed of coarsely chopped
kale that has been lightly dressed
in a little more of the citrus dressing.
Before
serving, combine the chard (or
kale) and lemon juice with a pinch of salt
in a
large bowl (or on a
large serving platter).
Make the salad: Arrange the
kale in a
large serving platter or
bowl.
Toss potatoes,
kale, and peanut sauce together
in a
large bowl and
serve immediately.
In a large serving bowl, arrange the beets, both the raw and roasted kale, chickpeas and avocado in row
In a
large serving bowl, arrange the beets, both the raw and roasted
kale, chickpeas and avocado
in row
in rows.
Serves 8 1 9 ounce bag of coleslaw mix with
kale 1 cup olive oil based mayonnaise or vegan mayonnaise 1 lemon, juiced Place coleslaw mix, mayonnaise, and lemon juice
in a
large bowl.