The Farm Report from Turkey Hill

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Kale Salad 1

Kale Salad - good for any kale. let it marinate. of course, the fresher the better.
*CURRIED KALE SALAD Created by Faye Pulvermuller
Dressing:
8 cloves garlic
1/2 cup lemon juice
1/2 cup raw apple cider vinegar ( can use part balsamic)
3/4 cup olive oil
2 dates or more if you like it sweeter
1 tsp. Curry
1 tsp cumin
1/2 tsp celery seed
dash kelp powder
1 to 2 Tablespoons Braggs Liquid aminos or Nama Shoyu
Nutritional yeast (optional) (You can add more of the spices if you want a stronger flavor)
--Blend well in blender till smooth. I add olive oil last and add while blender running, this helps to keep the oil mixed in with other ingredients.
Fresh Kale - Chopped small. Can do in food processor just be careful not to turn to pesto. Or you can use the whole leaf young kale just remove the tough ribs.
1 can black olives sliced
4 to 6 chopped green onions
1/2 cup raw sunflower seed
4 to 6 radishes sliced
3 Roma tomatoes, diced [not essential]
1 Red pepper, diced

Put all salad ingredients into bowl, add dressing and mix well to coat all ingredients. Best if it has at least several hours to marinate. Keeps well for at least 3 days. Does not wilt, a good salad to have on had or take to a gathering.

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