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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.

Buon Appetito!


-ciao for now-


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