Purple Kale Salad with Lime Scented Maiden
1.
Wash the purple cabbage and cut into shreds, cut the small tomatoes in half, shred the flowers and leaves, and remove the corn kernels in water and set aside
2.
Use red wine vinegar, sage, salt, pepper, olive oil, and fresh lemon juice to make a vinaigrette
3.
Mix the chopped ingredients with the vinaigrette and serve