After looking at these gnarly beauties for a while Saturday morning, I ended up soaking, roasting, peeling, chopping, and throwing them into a bowl with kale, quinoa, raisins, and some Gorgonzola cheese.
I then shook up a vinaigrette that consisted of olive oil, white wine vinegar, lemon juice, a clove of garlic, minced fresh dill, salt, and a touch of honey.
I poured it over everything and gave it a toss and tucked it away in the refrigerator until Monday night. Then I took it out of the refrigerator , unsealed the 30 year old Tupperware, and had me some dinner.
I ain't gonna lie to you. There were some barbequed ribs on the side. I didn't want to make Chris feel bad by not eating the ribs he made. I'm telling you though, this salad is good and filling. I used a whole bunch of kale, not quite 1/2 cup (before cooking) of quinoa, a handful of raisins and the same with the cheese. I will have enough for a side salad with dinner for the next two or three nights. Quinoa improves the sometimes too coarse consistency of kale. It's like peanut butter and jelly. Each good on their own. Better together.
Oh my that looks good🍋🍋🍋
Posted by: Kathy Stewart | 06/03/2015 at 11:36 PM
drooling here in SoCal! ;o)
Posted by: jacki long | 06/04/2015 at 02:17 AM