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Ingredients Salad: bunch kale, stems removed and discarded, leaves torn into bite-size pieces bunch fresh spinach, torn head romaine lettuce, torn 1 large carrot, diced 1 large cucumber, diced red bell pepper, diced Dressing: cup balsamic vinegar cup extra-virgin olive oil 1 tablespoon lemon juice 1 pinch sea salt 1 pinch ground black pepper 1 pinch garlic powder 1 pinch lemon pepper Directions Toss kale, spinach, romaine, carrot, cucumber, and red bell pepper together in a large mixing bowl
With cooler temperatures on the way, it is the perfect time to start snagging some great dresses
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High-end preservation packages come with museum-quality acid-free materials and anti-yellowing treatments that might cost $400 or more
After whisking the dressing together, store in an airtight container in the refrigerator for up to five days
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