Hi Karen:

It requires Acrobat Reader. If this is legal, here's the recipe from the following link: http://www.majicom.com/NR/

Salads Prep. Time: 20 min.
Author: Richard Salome, Denise Swann Stand
Time: 4 hrs.
Servings: 10

Marinated Kale Salad
The calcium in this dish makes this salad a good complement for dishes high in phosphorus, such as nut and seed patés and cheeses. Don’t forget your vitamin C to help with the iron absorption!

Notes: Using organic ingredients, especially for the kale, avocado, and tamari, will make the salad tase measurably better. Also, fresh lemon juice does a much better job of softening the kale than the bottled stuff.

Those with hypothyroidism should not use this recipe, as kale is goitrogenic.

Ingredients
avocado, ½-1 medium
kale, curly, 1 bunch
lemon juice, 1/3 C. (2–3 lemons)
Portobello mushroom, 4 oz.
onions, red/yellow, ½ C.
red bell pepper, ½ C.
oil, 1/3 C. (olive oil recommended)
tamari, low-sodium, ¼ C.

1. Shred the kale into the large bowl.
2. Cut the avocado and mushrooms into bite-size pieces, and mince the onions; then add them to the large bowl.
3. Measure lemon juice, oil, and tamari into a measuring cup; then pour over kale and produce.
4. Toss salad with tongs.
5. Let stand in refrigerator. If standing time will be less than four hours, re-toss salad after two hours. If standing time will be overnight, re-toss before bedtime and in the morning. (The object is to get the lemon juice in contact with as much kale as possible as often as is feasible.)

Nutrition Information (based on
using ½ avocado)
Serving Size: 1 cup
Calories: 133.8
Protein: 3.5 g
Carbohydrates: 10.6 g
Fiber: 2.4 g
Fat: 9.1 g