Monday, January 26, 2015

Kale Salad with Truffle Vinaigrette

It's been a busy few weeks prepping for my new CAbi season! I am so happy with the new clothes in my closet! We went to San Diego for our training and it was a wonderful time. I love my job!
With my lovely leader (up line), Dawn. She means the world to me!
 After the fabulous fashion show!
 Cheers to a successful Spring season.
 Our team is growing. Had fun with these sweet CAbi girls!
 In my new CAbi outfit! LOVE IT!

Kale Salad with Pecorino and Truffle Vinaigrette
dressing ingredients:
1 Tbsp olive oil
1 Tbsp truffle oil
2 Tbsp lemon juice
1/8 tsp truffle salt
1/8 tsp black pepper

salad ingredients:
3 cups thinly sliced fresh kale, center ribs removed
1 Tbsp olive oil
3 Tbsp finely grated pecorino cheese
3 Tbsp toasted pumpkin seeds
3 Tbsp dried cranberries
Mix together the dressing ingredients. Taste and adjust to you liking.

I didn't tear them up small enough, you should make them smaller.
Drizzle 1 Tbsp olive oil over kale and massage the leaves to break apart fibers making leaves more tender.
Toss dressing with pumpkin seeds, cranberries, and parmesan.

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