Serves 1

RSWLiving - - Culinary - BUCK­ING­HAM FARMS 12931 Or­ange River Blvd., Fort My­ers; 239-206-2303, buck­ing­ham­farm­so­


2 cups la­cinato kale, washed ¼ cup shred­ded car­rots 1/8 cup sliced al­monds, toasted 1/8 cup fresh bell pep­pers, med-small diced 1/8 cup shred­ded pur­ple cab­bage 5 large shrimp, black­ened

Peanut Dress­ing

1 cup chunky peanut but­ter 2 ounces rice wine vine­gar 2 ounces or­ange blos­som honey 1 tea­spoon fresh gar­lic, minced 2 ta­ble­spoons fresh gin­ger, minced 1 ounce soy sauce Place all dress­ing in­gre­di­ents in a food pro­ces­sor and blend un­til smooth. If the dress­ing is still too thick, add a ta­ble­spoon of wa­ter.

Toss all salad in­gre­di­ents in a bowl with 2 ounces of peanut dress­ing. Mix well and place on your serv­ing plate. Top the salad with the black­ened shrimp.

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