This is a crowd pleased salad. Also great for a Thanksgiving side dish.
2 bunches of Dinosaur Kale, thinly chopped
2 bulbs of fennel, thinly sliced
1 pound of raw Brussel sprouts, sliced thinly.
4 stalks of celery, thinly sliced
Juice of 1 lemon
½ cup olive oil
Mix together and pour over the salad
Season to taste.
Note: Dress this salad a few hours before you serve it. It will help tenderize the vegetables.
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