Kale & Corn Salad

Yields 6 servings


4 Romano tomatoes, diced

1 cooking onion, diced

1 red onion, sliced

½ cup cilantro, chopped

2 cups frozen corn, thawed

4 cucumbers, diced

4 garlic cloves, diced

5 pieces Fresh kale lettuce, chopped fine


1 tbsp chalice spice organic ranch

2 tsp chalice spice Himalayan salt

⅓ cup olive oil

1 tbsp lemon juice


1. Combine all above ingredients in a large bowl. Mix together until all of the ingredients are combined well.

2. To prepare the salad dressing, combine all of the ingredients into a small bowl. Whisk together with a fork and let sit for 1 hour.

3. Pour the salad dressing over the ingredients and mix well before serving.

4. Salad can be stored in the refrigerator for up to 3 days.