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Its ideal for variable seasons and funeral home temperatures

Ingredients Salad: 4 cups kale , stems removed, leaves chopped 2 cups green cabbage , thinly sliced cup roasted almonds , roughly chopped Dressing: cup apple cider vinegar 3 tablespoon olive oil 1 tablespoon Dijon mustard 2 tablespoon maple syrup (or honey for a closer match) teaspoon garlic powder teaspoon onion powder Salt and black pepper, to taste Instructions Prepare the Kale: Remove the tough stems from the kale leaves

Showcasing a corset bodice flowing into a full glitter tulle skirt with beautiful applique that will wow the crowd

Frequently asked questions 8

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