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Try: Kale Quinoa Salad with Carrot Ginger Dressing Ingredients For the Salad: 4 cups curly kale destemmed and torn 3/4 cup shredded carrots 3/4 cup shredded purple cabbage 1 cup shelled edamame thawed For the Dressing: 2 medium carrots peeled and chopped (can use 1 cup of shredded carrots instead) 2 garlic cloves peeled 1 inch knob fresh ginger peeled and chopped 2 Tablespoons lime juice about the juice of one lime 2 Tablespoons agave nectar 2 Tablespoons rice vinegar 1/2 cup water 1/4 cup neutral oil like canola, grapeseed, avocado 1 teaspoon sesame oil 1/2 teaspoon salt Toppings (optional): 1/4 cup sliced almonds Tools: Instructions Destem and tear kale
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Marking tool (fabric chalk or washable pen) For marking darts, pocket placement, and neckline
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