Recipe by White House Executive Chef Cristeta Comerford Yield 4 servings; use 4 1 Qt Mason Jars with lids Ingredients: For the Salad: 1 bunch Tuscan kale, washed and spun dry 1/4 small purple cabbage, shredded, washed and spun dry 1 small carrot, peeled and shaved 1 small fennel, shaved thin 1 cup, candied pepitas 1 cup sundried cranberries 1/2 cup shaved reggiano cheese 1 serrano pepper, shaved thinly For the Dressing: 2 lemons, zest…

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