Year-Round Summer Salad Kale is all the rage, and this recipe from Chris Dorman really lets it shine. 1 TB. toasted sesame oil 1 TB. minced ginger (3/4tsp. POWDERED GINGER or 1 tsp. PENZEYS MINCED GINGER) 2 cloves garlic, minced (or 1/2 tsp. PENZEYS MINCED GARLIC) 1 TB. lemon juice 1 TB. cider vinegar 2 bunches kale 1 medium beet 2 medium carrots 1/2 Cup crumbled goat cheese, optional 2-4 TB. toasted SESAME SEEDS, optional (toast WHITE SESAME SEEDS at 350° until golden, about 10 minutes)

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