Hello and Happy Tuesday to you!
The boys had the day off from school yesterday, so I skipped the blog and hung out with them for the day, so my foodie post is a day late.
This year for the Witch’s Brunch I changed my menu a bit from the usual Pumpkin Soup and made Mexican Albondigas and this kale salad. You ladies know I am not a natural salad lover, so during those few times I find one with delicious flavor it becomes my new “go-to salad” and I get excited about sharing it with you.
1 green zucchini, grated
1 yellow squash, grated
baby bell peppers, sliced into rings
5 oz baby kale
juice of 2 large limes
1 TBS spicy brown mustard
3/4 TBS Chick-fil-A Sauce
1 1/2 TBS olive oil
salt and pepper
1/2 TBS crushed red pepper, optional
1.) Using either a cheese grater or a food processor with the shredding blade attachment, shred zucchini and squash. Set aside. *If you don’t have a food processor with lots of cool attachments, get this one. It does everything: chop, slice, grate…and probably lots of other things I don’t even know about.
2.) Slice peppers into thin rings. Set aside.
3.) In a large salad bowl combine kale, zucchini, squash and peppers.
4.) In a separate small bowl combine lime juice, olive oil, Chick-Fil-A Sauce, mustard, salt and pepper. Mix well–I like to use this container.
5.) Pour dressing over vegetables and toss. Season with additonal salt and pepper as needed.