Noodles with Kale and Spicy Rhubarb Sauce 

By Heather Harshberger


Salad Ingredients:

1 bunch Italian (Lacinato) Kale, chopped

½ pint strawberries, sliced

1/3 cup feta, crumbled

¼ cup roasted hazelnuts

(Tropical option: Avocado, sliced)


Dressing Ingredients:

1 Tbsp. olive oil

2 tsp. honey

1 Tbsp. lemon juice

salt and pepper to taste​


  1. Chop the kale into bite sized pieces

  2. Sprinkle 2 pinches of salt over the kale

  3. Massage the kale with the salt until the kale darkens in color

  4. Add the other ingredients on top and splash with the dressing – toss before serving

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150 Shelton McMurphey Blvd. #204
Eugene, OR 97401
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