Kale & Brussels Sprouts Salad

This has become a mainstay salad for us lately. Keeps well

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, about 3 cups each

Ingredients:
1 large bunch kale, washed, thoroughly dried, stems removed, finely chopped & massaged
(6 to 8 cups chopped)
8 brussels sprouts, finely shredded
1½ medium cucumbers, thinly sliced
1 medium red bell pepper, thinly sliced
½ tsp. Himalayan salt
3 Tbsp. extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. raw cider vinegar
24 whole almonds, chopped

Preparation:
1. Combine kale, brussels sprouts, cucumbers, and bell pepper in a large serving bowl.
2. Season with salt.
3. Drizzle with oil, lemon juice, and vinegar; toss gently to blend.
4. Refrigerate, covered, for 15 minutes.
5. Sprinkle with almonds and enjoy!

Corn Tortillas

Makes 10

1 cup Maseca masa

1 cup Bobs masa

1.5 cups hot water

0.5 tsp salt

Mix together and knead for 2 min. Dough should be soft, but not sticky. It will become stiffer after resting.

Rest for 30 - 60 min in warm place (proof at 85 in oven).

Cook at 500F on electric skillet