Organic lettuce and carrots now available in all cafeterias!
This year, we began purchasing organic lettuce and carrots from an amazing local farm in Camarillo: The Abundant Table. This farm supports schools through education programs and competitive direct pricing. The farm is run by women, they pay their workers a living wage, and they grow everything organically and sustainably.
Thank you to the Channel Islands Video Production Team for making the January Harvest of the Month video!
Super Kale Salad
4 cups kale, thinly sliced
1 cup carrot, shredded
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 cup sunflower seeds
1/4 cup dried cranberries
Prepare kale and carrot and combine in a large bowl. Blend together lemon juice, cayenne pepper, and salt. Slowly whisk in oil to emulsify. Toss kale mixture with lemon dressing. Massage the dressing into kale mixture. Right before serving, top salad with dried cranberries and sunflower seeds. Serve and enjoy!
Yields: Five 1-cup servings
Nutrition Facts: 83 Calories, 5.6 g Fat, 38 mg Sodium, 333 mg Potassium, 7.80 g Carbohydrates, 1.8 g Fiber, 1.8 g Protein, Vitamin A 238% DV, Vitamin C 109% DV. Iron 5%, Calcium 8%