salad dressing using olive oil Lemon and Kale Salad Dressing (Small Batch)

My Friend Bev has just taken that leap from beginner to a more advanced crochet project

versatile great for salads, as a dip, on sandwiches, with buffalo chicken, or just as a sauce with some protein, veggies, and carbs for dinner

Ingredients Coleslaw 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty) 2 cups finely sliced green cabbage (one small cabbage will be more than plenty) 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife) cup chopped fresh parsley Up to cup mixed seeds (I used mostly pepitasAKA green pumpkin seedsand sunflower seeds, with some sesame seeds and poppy seeds) Lemon dressing cup olive oil 2 to 3 tablespoons lemon juice, to taste 1 clove garlic, pressed or minced teaspoon ground cumin teaspoon salt Instructions In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley

No high fructose corn syrup | No artificial preservatives or flavors

Walnuts Extra virgin olive oil Apple Cider Vinegar: I use apple cider vinegar to give this dressing a bright and fresh flavor