Salad Dressing
1/3 cup olive oil
3 tbsp lemon juice or more
rice vinegar
1 tbsp lemon zest
small amount Dijon mustard
salt and sugar to taste
shallots, chopped very finely
Marinate shallots in vinegar (and oil?), then strain before using.
Combine all ingredients and adjust to taste.
Salad
kamut, cooked until chewy. (about 3/4 cup, cooked in water about 45 minutes, then drained)
kale, cut from ribs and chopped into small pieces.
celery, chopped fairly small
red pepper, chopped finely
dried cranberries
walnuts, chopped finely
sweet goat cheese, crumbled thoughout at end
2026 From Kathy. Delicious, last several days. Very customizable.