A friend brought this salad to a meeting, and it was SOO good I had to make it. I adjusted it the same way she had (lemon juice/zest instead of preserved lemons, almonds, and a different type of vinegar). It was really good. Not quite as good as hers, but still really good. I hope to make this often. Usually, I just make kale chips (they are in the oven right now!!)
We had this one night with baked lemon chicken that was cooked on a bed of vegetables.
Then I found this recipe for almond raspberry coffee cake in the latest Taste of Home magazine. It was actually a recipe in an advertisement, not the actual magazine. But I made it and it was yummy! Husband liked it.
Tomorrow is Easter! We'll be cooking up a ham. We enjoyed some time this week (it was Spring Break) at Knott's Berry Farm. Sadly, Los Angeles traffic SUX and we spent 3 hours getting there and 4 hours getting back for a 2 hour drive. Blech.