From the Kitchen: Formula for Better Salad 🥗

The crunchy, sweet, fatty, and acidic topper I make in batches to get myself to eat my greens.

It takes a lot to make a salad exciting for me at this point in my life. I don’t know why: I do love salad, and I eat it regularly, and I make a big batch of salad dressing once per week (see: my three favorite dressings and the way I like to build a big salad) to ensure I continue to do so. Usually for lunch, Israel and I have a salad with sourdough to…