Café Gratitude’s


Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.

 

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Café Gratitude's "I Am Giving" Marinated Kale Salad
Ingredients
1/4 cup lemon juice
1/4 cup tamari soy sauce
1 cup thinly sliced shiitake mushrooms
1/4 cup olive oil
3 tbsp. fresh orange juice
1 tbsp. plus 3/4 tsp. tamari soy sauce
1 tbsp. plus 3/4 tsp. rice vinegar
3/4 tsp. sesame oil
1/2 tbsp. minced jalapeno pepper
1/8 tsp. salt
4 cups sliced kale
1 cup broken pieces Roasted Seaweed Sushinori (in our Asian foods aisle)
1 cup shredded carrots
1 cup peeled, julienne strips cucumber
1/2 cup sesame seeds
Directions

Prep time: 20 minutes Marinate time: 15 minutes

Whisk together lemon juice and soy sauce in a medium bowl. Add mushrooms and stir to coat; set aside to marinate while preparing remaining ingredients, about 15 minutes. Stir together olive oil, orange juice, soy sauce, vinegar, sesame oil, jalapeno pepper and salt in a small bowl. Place kale, seaweed, carrots and cucumbers in a large bowl. Remove mushrooms from marinade; add to kale mixture and toss lightly with dressing. Divide among 4 salad plates and sprinkle with sesame seeds.

Makes 4 servings.

Courtesy of Café Gratitude in the Bay Area

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