Kale and Beet Salad with Salmon Recipe For Feminine Issues
Ingredients
- 2/3 cup + 2 tbsp. cider vinegar divided
- 1/2 cup water
- 1 tbsp honey divided
- 1 cup red onion vertically sliced
- 4 medium golden beets trimmed
- 2 tbsp olive oil
- 1 tsp dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 6 cups lacinto or curly kale torn stemmed
- 2 (6-ounces) canned salmon pink/red, boneless, skinless, drained and flaked
- 1/4 cup almonds sliced, tomato
Instructions
- Bring 2/3 cup vinegar, 1/2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain.
- Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.
- Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1 1/2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 1/4 cup onion, and 1 tablespoon almonds.
Cindy Hutton
Excеllent goods from you, man.