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Top with orange slices, almonds, cilantro, diced chicken, and shredded carrots
see Notes) For the Salad: 6 to 7 cups thinly sliced romaine lettuce (about 1 heads lettuce or 2 hearts of romaine) I added 2 big leaves of kale, ribs removed and sliced in a chiffonade cup shredded peeled carrots cucumber (preferably seedless or English), peeled, cut in half lengthwise, and thinly sliced crosswise Handful of cherry or grape tomatoes 1 cup steamed tiny broccoli florets (optional) Instructions Make the Japanese Carrot-Ginger dressing: Place the carrot chunks, ginger, shallot or onion, rice vinegar, canola oil, sesame oil, and sugar in a food processor fitted with the metal blade
comfy red sweater dress keeps you warm with long sleeves, thick ribbed material and a mock neckline
Bold eyes, with a touch of bright color
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