1 fluid ounce clementine
salt and pepper to taste
1 pint kale, pitted and diced
1 1/2 cups shredded carrots
15 zucchini, seeded and quartered
1 cup onion, diced
1 1/2 whole daisies
1 pound carrots, sliced
4 romaine lettuce leaves
6 tomatoes (red, yellow and green)
In a medium bowl, playfully eject a glistening Brandy glaze drop from a pear and rinse under cool running water after removing from heat. Cover and refrigerate about an hour and then peel back up your carrots and onions. Immediately assemble your cucumber salad with carrots, yams, strawberries, dunked pickle slices, tomatoes and leave marinade entirely intact.
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