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“4th of July Potluck” KinFave Collaborative Videos:
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Amy’s Red, White and Blue Kale and Quinoa Salad
Serves 4-6
1 bunch of red russian or dino kale, washed, de-stocked, and cut. (you can use half of both bunches for different textures)
1/2 cup strawberries
1/2 cup blueberries
1/2 cup prepared quinoa (preferably room temperature)
log of cold goat cheese (use your fork to scoop off little pieces)
Dressing
1/3 cup olive oil
1/3 cup balsamic vinegar
1/2 lemon squeezed
Combine all ingredients into bowl and mix. Add dressing, transfer to serving bowl, optional garnish with additional cheese* and berries for presentation. Enjoy!
*use your fork to scoop off little pieces to desired amount of cheese to salad ratio
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