Chef Taylor likes to add fresh seasonal fruit as well for an additional pop of flavor and color, like diced apricot, pomegranate, or pear.
3 ounces kale, stemmed and chopped
2 ounces romaine lettuce, chopped
1 tablespoon freshly grated parmesan cheese
1 ounce golden raisins, soaked in simple syrup 
2 ounces cooked quinoa
1 tablespoon toasted almonds
2 ounces lemon parmesan vinaigrette 
- In a medium-sized mixing bowl, combine kale, romaine, raisins, quinoa, and almonds. Season to taste with salt and fresh black pepper.
- Incorporate dressing and toss.
- Place onto a cold salad plate and garnish with freshly grated parmesan.
- Salads, Vegetables
- North American