Plus, you can meal prep with it, so you can enjoy this salad throughout the week with minimal fuss. Chop apple and celery into 1/4-inch dice. Add to bowl. Coarsely chop pecans, dill and green onions.
Pour dressing over the kale and massage with your fingers to help the leaves begin to soften. Refrigerate for up to two hours before assembling salad. To serve, add pecans, raisins and feta cheese to ...
This column was written at Thanksgiving 2006. Thanksgiving weekend, for me, is the first gift of the holiday season. Now that the arrival of a grandchild has changed the family Christmas venue to ...