[cmsms_row][cmsms_column data_width=”3/4″][cmsms_text animation_delay=”0″]Did we see you at Randolph’s Community Wellness Fest on Saturday? Chef Michael Herman and Area Supervisor Katie Filosa had a great time discussing nutrition and healthy eating with everyone who stopped by to visit. Chef Mike gave out over 200 cups of Kale Salad, which was a huge hit![/cmsms_text][cmsms_gallery layout=”slider” image_size_slider=”full” slider_effect=”slide” slider_autoplay=”true” slider_slideshow_speed=”7″ slider_animation_speed=”600″ slider_pause_on_hover=”true” slider_rewind=”true” slider_rewind_speed=”1000″ slider_nav_control=”true” animation_delay=”0″]4400|https://maschiofood.com/wp-content/uploads/2016/05/12809608_1676228499318975_4558978041432581681_n-200×200.jpg,4401|https://maschiofood.com/wp-content/uploads/2016/05/11252445_1676228502652308_6282980374125725813_o-200×200.jpg[/cmsms_gallery][/cmsms_column][cmsms_column data_width=”1/4″][cmsms_text animation_delay=”0″]

Chef Mike’s Kale Salad

Ingredients:
1 Cup of Each Shredded:
Napa Cabbage
Purple Cabbage
Kale
Kohlrabi
Savoy Cabbage
1/2 Cup of Cucumber and Red Onion sliced finely
Rehydrated Craisins(Take 1 Cup of dried craisins and let rest in 1 cup of hot water until soft, then drain)

Dressing Ingredients:
1/2 Cup Honey
1/2 Cup Fresh Lemon Juice
1/4 Cup Vegetable or Soybean oil
1/4 Cup Fresh Chopped Tarragon
1/2 tsp Salt

Combine salad ingredients and dressing and mix well. Let rest in refrigeration for 30 minutes after mixing.
Enjoy!

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