SO Rhode Island Magazine March 2016 Issue 103
So Delicious, Tastemaker, by Alastair Cairns
A lot of healthy Greens (baby kale, spinach & arugula)
Shredded purple cabbage
Organic fresh edamame (steamed and cooled)
Scallions, thinly sliced
Nuts (pepitas, sunflower seeds, almonds, walnuts)
Option: add unsweetened dried cranberries
I used our California Organic Arbequina UP Extra Virgin Olive Oil and Aged Black Mission Fig with a dash of Makai Sea Salt.
Use your favorite extra virgin olive oil and balsamic vinegar and create!
Absolutely delicious and healthy!