tossed kale & apples
2-3 handfuls of organic kale (chiffonade)
1 large organic pink lady
1-2 tablespoons fresh squeezed
lemon juice
Clean
and chiffonade the kale. Wash and core the apple, leaving the peel on using a
food processer or shredder, shed the apple. Quickly toss the kale and apple in
a large salad bowl with the lemon juice to prevent browning and preserve the
flavors. Lastly, toss the salad with the poppy seed dressing.
