From “A Nomad Homecook’s Perpetual Almanac Cookbook” (The PAC) (c) 2020 OTBI
April 21 is the 111th day of the year (112th in leap years) in the Gregorian calendar. 254 days remain until the end of the year.
Try to make a big batch of kale salad every week of the year, to make salad the focus of two different meals. Play with fresh, seasonal ingredients to make your own salad dressings or indulge in your personal favorites. This is an easy and tasty way to get invaluable raw trace vitimins and minerals in without making a huge change to your taste preferences. Not to mention how wonderful you will soon feel with more greens in your life.
*The dressing is very high in sugar and may not be suitable for young children, diabetics, or others with sensitivity to sugar.
Combine in layers in a large, high-sided bowl.
2 cups shredded kale
1/4 cup shaved carrot
1/4″ diced green cabbage
1/4 cup shredded raddiccio
1 Tbsp shelled sunflower seeds
1/2 cup cooled “extra” peas
1/2 cup cooled “extra” jasmine rice
3 chopped hardboiled eggs
1 cup extra diced diced chicken
Pour dressing over the greens. Toss gently and evenly.
3/4 cup chilled poppyseed dressing
Lemon Poppyseed Dressing
makes 1-1/2 cups
Serve chilled, best the next day. Store sealed and refrigerated up to 7 days.
Combine in a sealable pint jar. Reserve.
3/4 cup sugar
1 tsp dry mustard
3/4 teaspoon onion powder
3/4 teaspoon salt
Pour into a blender. Add sugar mixture slowly then stir for 5 minutes to dissolve the sugar.
1/3 cup vinegar (or 1 fresh lemon plus vinegar filled to 1 cup)
Add slowly, blending constantly until thick.
1 cup oil
Add and beat well until evenly blended.
1 tablespoon poppy seeds