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But if youve ever had a seriously good kale salad, you know its all about the dressing and toppings

Two qualities make this the best red wine vinaigrette ever: its made with a 50-50 mix of olive oil and avocado oil, and it swaps the dried herbs for fresh herbs

It seems that Sydney Sweeney and Miu Miu have hit their stride together, abiding by the adage, If it aint broke, dont fix it. Were eagerly awaiting her next campaign.

Plate 14: Festive Pontic Greek costumes, men with ta shalvar and woman with makroghoun coat (Amarantidis 2017)

Cherry Tomatoes Cucumbers Roasted Bell Peppers Marinated Artichokes Avocado Feta or Mozzarella Olives Flaky Sea Salt (Maldon) Croutons Lemon-Olive Oil Vinaigrette Balsamic Glaze I usually build a salad following the principles of: Greens (my go-tos are romaine or arugula) + Something Crunchy (like fresh veggies, toasted nuts, or croutons)+ Something Salty (like feta, blue cheese, or olives) + Something Fatty (like avocado, cheese, or olive oil) + Something Tart (like tomatoes, marinated artichokes, vinegar, or lemon juice) + Something Very Flavorful/Umami (sundried tomatoes, parmesan, or roasted bell peppers) I also generally add some Maldon flaky sea salt (if I havent used a salty cheese) and a simple lemon and olive oil vinaigrette with fresh herbs