 |
I know this photo is not quote on quote “food porn” quality or pinterest worthy, but I guarantee it’s tastebud worthy. It’s so tastebud worthy that I was literally licking the bowl after this salad. I never thought I would be licking the bowl of a kale salad, but I was licking this one, seriously! Who am I these days? When did I start getting excited over kale of all things? You won’t even realize that you’re eating kale as the garlic and lemon take away the bitterness of the kale. You might surprise yourself and find that you just ate a whole head or two of kale with this salad. I have friends who have tried this salad and gone from kale haters to kale lovers. Seriously, it’s that good!
The Marin IJ recently interviewed me and the first question that the interviewer asked me was, “what’s your obsession with kale?” I laughed, (you know that kind of snicker laugh that John Travolta does in the movie Grease) because I honestly didn’t think I was obsessed with kale. I mean I have a few kale recipes posted, but nothing to over the top. Do six recipes equate a kale obsession? Maybe they do, but I don’t care. I would rather be obsessed with kale than obsessed with chocolate, (well, I am a bit obsessed with that as well, but that’s another post). 
So, I did the phone interview the other day, and today the photographer is coming over to take the pictures for the paper. He is going to photograph me while I make this salad and my sausage skillet pizza (see photo below). I’m a bit nervous about being photographed cooking as I am not a pretty gal when I am cooking. I get all flustered and crazy messy as I am constantly using my apron and clothes as a towel. This time I have to look pretty and relaxed while cooking. I’m not sure I can pull that off.
So let’s get back to this salad. I made this for lunch on Monday because I had too much birthday cake over the weekend as we celebrated Zoe turning 12. I wanted to do a mini Monday cleanse, so I made this salad for lunch and then paired it with some of my cauliflower soup for dinner. I couldn’t have been happier and my body was thanking me for this mini cleanse. 
This salad pairs with just about anything because the dressing is so simple. It’s also a great make-ahead salad. I often make it in the morning and then have some for lunch or dinner that night and the gobble the rest up the next day. It’s the perfect bring to work salad because it gets better as it sits. Do you hear this Yvonne? Here’s a salad you can bring to work! 
Lacinato kale salad:
Serves 4 (or 1 to 2 in my case, as I have been known to eat a whole head of kale in one sitting due to this salad)
Printer friendly version
- 1 bunch (whole head) lacinato/dinosaur kale or curly kale or red kale, large stems removed, thinly sliced - I have actually mixed 1/2 lacinato kale with 1/2 curly kale and it’s a wonderful combination, but my everyday preference is the lacinato kale.
- juice of 1 lemon - use a hand juicer to get the most juice from your lemon . If your lemon seems extremely juicy, then I would just add 3 tablespoons. I have noticed that in the winter my lemons have been extra juicy and the dressing can be a bit tart, so I sometimes add 3 tablespoons and give it a taste and add more if needed.
- 3 tablespoons extra-virgin olive oil
- 2-3 cloves garlic, minced – I always use 3 cloves
- pinch of salt & pepper, to taste
- pinch of red pepper flakes, to taste
- 2/3 cup grated Parmesan cheese - you can use more or less here or omit it all together, it’s up to you. I just throw in a handful and call it a day!
Aren’t the kale slices so pretty?
Now lets move onto the dressing.Whisk together in a small bowl or glass measuring cup the following:
- juice of 1 lemon
- 3 tablespoons olive oil
- 2-3 cloves minced garlic
- pinch of salt
- pinch of freshly ground black pepper
- pinch (or more to taste) of red pepper flakes
Make sure to whisk the ingredients together well.
Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing. When I say, “massage” your kale, I literally mean, get your hands in there and massage it.
After your kale is well tossed, add 2/3 of the parmesan cheese and toss again.
Let the kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time or even the day before.
I think my body and taste buds are both thanking me today, as this salad is uber healthy and uber delish! This is such a simple salad but sometimes it’s the simplest things that turn out the best.
|
bakerfamily5 March 15, 2012 at 2:12 pm
NOT a kale fan but I’ll give it a try. You haven’t disappointed me yet!!
Jacquelyn Grandy March 15, 2012 at 4:40 pm
Hi Amanda! Just make sure you get a lemon squeezer because you really get a nice amount of juice.
Sue/the view from great island March 15, 2012 at 2:20 pm
This post made me laugh—your kale obsession sounds like my Brussels sprout obsession, another veggie that doesn’t often make it to Pinterest! But food is for eating, right?
Your skillet pizza, however, is pretty darned attractive. Congrats on the interview!
Jacquelyn Grandy March 15, 2012 at 4:42 pm
Hi Sue! I am obsessed with brussels as well, but not as much as kale. I with you that food isn’t always for photographing, it’s for eating. Taste is what really matters when all is said and done!
Sharyn Dimmick March 15, 2012 at 4:35 pm
Hah! All that Parmesan should do the trick. Massaging kale with dressing really does help. So does blanching it for a minute before cutting it and putting it in your salad bowl. I am not going to complain about kale again, however: I have just met my true nemesis: chicory.
Jacquelyn Grandy March 15, 2012 at 4:45 pm
Hi Sharyn. Yes, the parmesan helped! I think the parmesan and the garlic were the two ingredients that had me licking the bowl. The great thing is that you do not need to blanch this kale at all before making this salad. It’s perfect raw, really!
Chicory is something I have not eaten to much of. I may have to check it out and give it a try!
nina March 15, 2012 at 5:03 pm
This salad is tasty…I have made a similar/same one using a NYT recipe (incl. croutons, but who needs ‘em). LOVE it. Your photos of how to de-stem, layer, roll and chop help. Yumm….
Jacquelyn Grandy March 15, 2012 at 7:14 pm
Thanks Nina! This recipe actually called for bread crumbs but it didn’t need them in the end. I loved it just the way it was!
*karendianne. March 15, 2012 at 8:49 pm
I absolutely LOVE Kale. This is a must make. Thank you!!!!
Jacquelyn Grandy March 16, 2012 at 2:36 pm
Thanks Karen! You will absolutely love this dressing, so simple and so good!
bakerfamily5 March 16, 2012 at 1:57 pm
Ok we tried the kale salad last nite and it was a hit!! Two of my girls went and got bowls and loaded up, on their own! I didnt think they would try it… but they loved it!!
Its a keeper for the Baker family:) Thanks for another great recipe!
Jacquelyn Grandy March 16, 2012 at 2:35 pm
Thanks Amanda! I’m so impressed that your girls ate and liked it. I’m glad it’s a Baker family keeper
Wendy McKinley March 19, 2012 at 9:42 pm
I just made it, its so good!
Jacquelyn Grandy March 20, 2012 at 5:04 am
Yaay! I am so happy that you tried it and liked it. I love how all my friends are digging this salad
The Gloria Record May 16, 2012 at 2:41 am
actually have been wanting to eat kale more often, this salad looks, yummy and simple! my kind of cooking
http://www.thegloriarecord.blogspot.com
Jacquelyn Grandy May 17, 2012 at 3:26 am
Thanks Gloria! I think the reason why I make this particular kale salad so often is because it’s super easy to whip up and last at least 2 days.
Seth May 16, 2012 at 6:25 pm
I used curly kale and found that if I folded the leaf into four after de-stemming you can chop off the middle stem as it lays on the side once folded into four and then can chop each leaf quite easily. I also added a touch of yellow pepper and cherry tomatoes for color and taste and had cheddar on hand to shred instead of parmesan. Used kale fresh from the farmer’s market today. Delicious!
Jacquelyn Grandy May 16, 2012 at 9:26 pm
Hi Seth! Thanks for the tip on de-stemming the curly kale. It’s always nice to have new and easier ways to handle those prepping tasks. I am so glad you liked the kale salad and your additions sound yummy and colorful. I am headed to the farmers market tomorrow and I can’t wait!
Stacy May 17, 2012 at 5:48 am
I first tried this salad at Dr. Weil’s restaurant True Food Kitchen in Phoenix and fell in love! I make this salad almost once a week using 2-3 bunches of dinosaur kale and manage to gobble it up in just a couple days. Thanks for sharing your love of kale!
Jacquelyn Grandy May 17, 2012 at 12:56 pm
HI Stacy! Wow, how lucky you were to experience the salad first hand. I love when restaurants give out their most famous recipes so the rest of us can enjoy the experience at home. I was so surprised when I ate this salad the first time and ended up eating a whole head of kale in one sitting. It’s just so good! Thanks for sharing!
Jen May 19, 2012 at 12:40 am
I must admit I was skeptical at first…raw kale, are you kidding me? But this salad is fantastic! I loaded up on the cheese and also added more garlic. I think there are endless possibilities for additions to this salad as it would make a great base for a variety of vegetables or even meat. I love the idea of adding some sweet little cherry tomatoes. But it’s also great just as it is. Right out of the bowl, you don’t even need a fork…
I made it tonight and it’s almost all gone and we haven’t even had dinner yet! I’m definitely sharing this one with my friends. Thanks.
Jacquelyn Grandy May 19, 2012 at 12:55 am
Yaay! I am so happy you loved the salad Jen. Thanks so much for commenting and letting me know as I love to hear feedback on recipes. I never know if someone liked something or what additions they made so It’s always great when people comment.
I run into so many people that are nervous to try raw kale, but once you massage the dressing into it, it tastes great and you don’t even realize that you’re eating kale.
I actually have been adding 3-4 cloves of garlic as well as well as more red pepper flakes. I like it spicy. I did not put that in the above recipe because I think its good for people to start out slow and then get a feel for how they want to flavor things up. Just know that you ate a very healthy pre-dinner snack! So don’t feel guilty!!
Jody Coker May 19, 2012 at 9:17 pm
Jackie, Everyone at the Hall Staff Appreciation lunch LOVED the Kale salad – and is so nice to be able to forward them info on your blog so they can get the recipe. Thanks for bringing the salad. I am making it today for my family. My kids love Kale “chips” and I am hoping they will like this, too.
Great blog by the way. I will defiitely be back for more recipes, Jody
Jacquelyn Grandy May 19, 2012 at 11:05 pm
Hi Jodi! Wow, I am so happy you found my site and that the teachers and staff loved the salad. I was hoping people would try it as I know people can be a bit timid of kale.
My kids are not a fan of this particular kale, salad but they like the kale, cranberry, apple toasted almond salad that is on my site because it’s a bit sweeter. You should give that one a try.
Let me know if you try any other recipes and also what you thought of this salad when you make it!
xoxo,
Jackie
christinelamberty May 21, 2012 at 12:54 am
I’ve never had kale before but this looks so good. Does the kale wilt like lettuce does? it really grosses me out when lettuce is wilted! it would be so much easier to make it the night before work so I can just grab and go, but i definitely don’t want it browning and wilting before I can gobble it up for lunch.
Jacquelyn Grandy May 21, 2012 at 2:39 am
Hi Christine. You should definitely try this salad if this is your first time trying kale. Kale holds up extremely well so it is the perfect make-ahead salad. I always make a batch up the day before to eat the next day. You want to make sure it’s covered up well and refrigerated.
I would do a mixture of lacinato and curly kale. Curly kale holds up a bit better than lacinato kale. I have been doing a mixture of both lately and the salad is amazing.
I have another kale salad that is wonderful for beginners. It’s my cranberry, apple & toasted almond salad. Check out that post as it has a photo of the 2 different kales.
If you give this salad a try, please comment and let me know how you like it!
Ashley June 12, 2012 at 11:12 pm
This was so simple and delicious! I had no idea I could actually enjoy eating kale! I ran out of lemon on my second batch so I substituted balsamic vinegar which was also very tasty. Thanks for sharing!
Jacquelyn Grandy June 13, 2012 at 3:15 pm
Hi Ashley! I’m so glad you loved this salad. It’s one of the easiest kale salads to make in my opinion, and that’s why I make it all the time. If you love this salad then you should try my miso kale salad. I love it just as much!
I like hearing your substitution for the lemon. I will definitley give that a try.
Anonymous June 19, 2012 at 6:15 am
This salad was a hit! Everyone was dying for the recipe. I added some fresh chopped parsley and basil along with toasted pine nuts and halved grape tomatoes. Even the kids liked it.
Jacquelyn Grandy June 19, 2012 at 7:21 pm
Yaay! I am so glad you loved the salad as well as your kids! I have added toasted pine nuts before and I love the crunch factor it gives to the salad. Thanks for sharing your additions as I know other readers love to check out what other people add to recipes.
xoxo,
Jackie
capececepac September 24, 2012 at 10:08 pm
this is delicious, thank you!
Anonymous November 2, 2012 at 2:30 pm
My variation is with lemon peel and a few chopped up roasted hazelnuts. Pecorino instead of Parmesan works really well. Yum yum. Never buy lettuce anymore.
Jacquelyn Grandy November 2, 2012 at 3:37 pm
That sounds delish! I was just thinking of trying it with pecorino romano cheese the other day. Now you have inspired me!
jsmaldone November 12, 2012 at 1:01 pm
I made this salad, yesterday. We left it on the counter. covered in plastic wrap and went to the movies. When we returned, I served it with chili and it was incredible. I was concerned about the lemon after tasting immediately after I prepared it but, no worries. The flavors melded and and the result was sublime. I will make this again and again! Thanks for a wonderful recipe….
Anonymous November 29, 2012 at 5:14 pm
I absolutely love this salad! I add diced avocado and pistachio to mine to make a meal out of it. My husband loves it as well!
jackiegrandy November 29, 2012 at 8:46 pm
I’m so happy to hear you love the salad. I make this salad weekly and I never seem to tire of it. I have added avocado before, but not pistachio’s, sounds like a plan though!
Cheryl January 23, 2013 at 9:53 pm
Hi Jackie! I made your quinoa patties last night, diced up some kale and mixed it in before cooking them up – Delicious! I’m making kale salad tonight with the leftover head and will throw in some rotisserie chicken. I’ve also been know to layer the individual salad bowl with hummus then top with kale salad. Also delish! I’ve been a long time fan of Dr. Weil and dine at his restaurants here in Phoenix/Scottsdale called True Food. Everything on the menu is wonderful. In fact they have a cookbook called “True Food” that sports many of the menu items. If you haven’t already, you should check it out
jackiegrandy January 23, 2013 at 10:23 pm
Hi Cheryl! Great idea about adding the kale to the quinoa patties, I have wanted to try that, so thanks for being my guinea pig! I will throw some in next time I make them. I love the kale and hummus idea. You can dip some pita bread in there and have a complete meal! What a perfect lunch.
It’s so funny that you mention the Dr. Weil cookbook, True Food. I actually just picked up a copy last week. I have yet to make a recipe from it, but can’t wait to give one a try. See, thats one great thing about living in Phoenix, you get to visit his restaurant! I wish I could check out the restaurant. I think I would honestly want to try everything. What’s your favorite dish from the restaurant?
Michelle January 25, 2013 at 2:20 am
So glad I found this post! I’m hoping it turns me into a kale lover! Can’t wait to try it!
jackiegrandy January 28, 2013 at 3:12 am
I’m so glad you liked it Michelle! I hope you’re now converted!
CCAlex January 27, 2013 at 10:56 pm
A few weeks ago I made this recipe for my book club meeting. I was a resounding hit. I hadn’t used lacinato kale before and found it to be milder than regular kale, not bitter at all. Extra use of parmesan and lemon made it moist and flavorful. And it holds up so well. I’m now a regular visitor to your inspiring website!
jackiegrandy January 28, 2013 at 3:17 am
Yaay! I’m so glad that this salad won over your book club. It’s definitely a crowd pleaser. I make it every year for the teacher’s luncheon and it’s the first thing thats gobbled up. I agree with you on the taste. A lot of people are turned off or scared to use the lacinato kale because it’s a darker green and is known to be healthier than the curly kale. What they don’t realize is that the lacinato kale is milder and less bitter than the curly kale and doesn’t have that aftertaste. I’m so glad you’re visiting the site often. Keep in touch and let me know what else you try. xoxo, Jackie
Kyla March 6, 2013 at 3:22 am
WINNER!!!!!!!!!!!!!!! My husband loathes kale. I mean, he detests it, and he is always telling his friends how his wife keeps trying to feed it to him and he just can’t stand it. Well, tonight, I’m pleased to say: HE CLEANED HIS KALE PLATE!!!! Be still my beating heart!!! I’ve wanted to try this recipe for awhile but always forget to ask for lacinato kale for my organic veg delivery. Finally remembered, and glad I did. I didn’t care if my husband liked it, because after a bite I was hooked and would have been happy to eat it all myself over the next day or two. (Thankfully I still have leftovers, because my super-taster kids still wouldn’t eat it.) I think the key here was the massage. I’ve never massaged my kale, and I think it really broke it down to absorb the dressing. I’m so excited to have this in my bag of tricks. THANK YOU!! I just love love love your blog. Everything I’ve made has been a hit!!
jackiegrandy March 6, 2013 at 2:13 pm
WOW! I woke up and read this comment and it made my morning! What a great comment to wake up to. I’m so excited and happy that your kale hating husband ate every last bite of this salad. How awesome is that? I mean awesome for both you and him. I guess you will have to ask for more kale in your next delivery. I think this salad appeals to people because it’s got all the right flavors, like the lemon and garlic along with a bit of spice from the red pepper flakes. Just the smell alone, makes me crazy for it. Massaging the kale is the key and also lacinato kale is a pretty mild kale, unlike curly kale which can taste bitter and leave a chalky after taste. I just posted another kale salad today that I think he will love just as much as this one.
Don’t worry about your kids. I kept giving my kids kale salad until it grew on them and now they love it. Zoe even requests it in her school lunch! Thanks again for stopping by and taking the time to comment. I’m so happy that you have had such success with the recipes you have tried thus far! I think we might have the same tastes in food! Have a happy day! xoxo, Jackie
Anonymous March 20, 2013 at 4:41 pm
Hi Jackie, it’s Seattle JAckie again. I made this last night. It was my first time ever buying kale. I even went to a different grocery store to make sure I was getting a nice, fresh kale. Anyway, my husband and I both enjoyed it a lot. Such a nice change from a traditional green salad. Plus, I was happy to find that organic kale really didn’t cost a bunch. I have leftovers for lunch today and I am excited. Love your blog
jackiegrandy March 20, 2013 at 9:26 pm
Hey Seattle Jackie! I’m so happy that you bought kale and it sounds like it was a great experience! Yaaay! Did you get the lacinato or curly kale? I think people are always surprised at how inexpensive kale is. I can usually pick up a head of organic kale for $2.99 and to me, that is a deal. I love this salad as well because you can get 2-3 meals out of it and it’s the perfect make-ahead salad. Thanks so much for stopping by and letting me know that you made and loved the salad! Can’t wait to hear what you make up next! xoxo, Jackie
Anonymous March 21, 2013 at 4:42 pm
I bought the lacinato kale (per your suggestion). Our grocery store had 4 varieties of kale! And it was about that price (I know it was $2-something), which like you said, wasn’t bad at all. I had it for lunch yesterday and it good good, but I loved it more crisp the first night. I enjoyed it both days for sure. I can see me taking that salad to BBQs this summer.
Thanks Jackie!
Rachel March 25, 2013 at 5:05 pm
Baby kale is the newest offering in our grocery store…can I use that for this salad?
Thanks, Rachel in Ontario
jackiegrandy March 25, 2013 at 8:54 pm
Hi Rachel! Yes, of course you can try it with baby kale. You may not even have to massage it that much. Enjoy!
Heather April 1, 2013 at 2:51 am
My amazing cousin who recently started cooking for my family has been trying to find a way to get us to eat kale. Tonight she succeeded, with my 10-year-old voluntarily eating 3 helpings. We ate it until it was gone. Thanks for inspiring her to win us over!
Diane April 1, 2013 at 4:03 am
thank you, Heather! -amazing cousin
jackiegrandy April 2, 2013 at 12:28 am
Ok, you both are too cute for words. Diane, thank you so much for introducing the salad to Heather and her family, and Heather, I’m so glad you loved it and that your 10 year old loved it as well. That is a win win in my book. Thanks for stopping by ladies and letting me know! I really love hearing from readers! xoxo, Jackie
sally cloud May 2, 2013 at 12:14 am
Superb~!!! Will be a regular salad in my fridge and I wouldn’t change a thing~!
jackiegrandy May 2, 2013 at 12:42 am
Awesome Sally! Glad the salad was a hit! It’s my favorite as well
Cheui May May 24, 2013 at 8:17 pm
I’ve been eating a lot of kale lately, because of the nutritional benefits, but I usually cook them for longer than I would like, because I have trouble chewing them. Then of course, over cooking them robs them of nutritional content, so I was really excited to read your information, especially the part on massaging the leaves and the fact that I can prepare them ahead of time. I can’t wait to try it. Thanks!!!
jackiegrandy May 24, 2013 at 11:42 pm
Hi Cheui May! You will find a whole new love of kale by massaging the leaves, seriously! Massaging it breaks it down and really makes it super easy to eat. I love every single one of my kale salads, so give them all a try. This one and my kale salad with ricotta salata are my 2 faves because they’re the easiest to whip up on the fly. They are both so addicting that you have to watch yourself because you may eat a whole head of kale in one sitting. Also, both salads hold out great till day 3. Let me know what you think when you give one a try! xoxo, Jackie
Cheryl May 30, 2013 at 9:56 pm
Wonderful salad! Thank you for the recipe. I actually added a few more things to it, mainly because we didn’t have enough kale and because I love lots of color
I added finely sliced cherry tomatoes, sprouts, shredded carrots and finely chopped broccoli. I used parmesan cheese this time, but I believe next time I will try feta. We are huge feta lovers! Again, thank you for sharing! It’s a winner!
jackiegrandy May 31, 2013 at 4:52 pm
Hi Cheryl! Wow, your salad adaptions sound amazing and you threw in more nutrients to boot! I love the idea of feta as well. Once you start eating kale salads, you feel comfortable adding anything to them because they really become a base lettuce! It’s my new lettuce! xoxo, Jackie
Teri [a foodie stays fit] June 4, 2013 at 10:46 pm
I just made this and I can barely keeps my hands out of it while it’s sitting, waiting for the rest of dinner to finish! Thanks for the tips to cut the kale – so much easier/faster than what I’d been doing!
jackiegrandy June 5, 2013 at 3:06 am
I know, isn’t it so good? I love the smell of the fresh garlic and lemon. Glad you loved the tips on how to de-stem and slice it. Thanks for stopping by Teri!
Sylvie June 5, 2013 at 10:37 pm
OHMYGOD this salad is amazing. I’ve prepared a small portion for dinner (in about an hour) and I don’t think there will be any left by then because I keep coming back for forkfuls. This will definitely become a recurrent side! SO SO good! Thank you, Jackie!
jackiegrandy June 5, 2013 at 11:52 pm
Hi Sylvie! Woo hooo! I love hearing comments like yours. When I first ate this salad, I ate a whole head of kale in one sitting, so that tells you how addicting it is. It’s such an easy way to get your kale in! So happy you love it! Have a great night!
Gina June 9, 2013 at 1:41 am
Thanks for this! I have been avoiding kale because it sure seemed like a lot of work to cut the green leafy parts off the stem. Heading to the farmer’s market tomorrow and plan to buy kale and try this ‘trick’.
Question, though: You said not to by tough kale but it seems that lacinto is kinda tough by nature, no? Every time I’ve checked it out at the store but that’s at a large commercial chain. Maybe it will be less thick and tough at the farmer’s market tomorrow..?
jackiegrandy June 9, 2013 at 1:36 pm
Hi Gina! You will find that kale is the easiest green to whip up and if you read my post on how to keep kale and other greens fresh, you will have fresh de-stemmed kale at your fingertips every time you want a salad. I usually buy a couple of batches of kale and then just wash and store it till needed.
Ok, so here’s what I mean by tough kale. Yes, lacinato kale is tough by nature, definitely tougher than lettuce etc. Sometimes you can find a batch that feels like paper in the sense that it feels hard and breakable, and there are not that many bumps (the bumps are just the texture of the kale, not actual bumps) on the leaf, it’s a bit smoother in texture and the leaf doesn’t bend well in your hand and can break apart at times. It’s hard to explain, but once you start eating kale, you will be able to feel the difference between a good batch and a tougher batch. Super tough kale doesn’t break down well, no matter how well you massage it and it doesn’t absorb the dressing well.
Good kale feels strong, but is also softer and flexible and will have all of those tiny texture bumps on it (see top photo where I’m tearing off the stem from the leaf to see the texture bumps). I’m sure that your farmers market will have amazing batches of kale. They will probably laugh if you ask them if about tough kale, as I don’t think that’s really the right word to describe it. If I could just show you in person, you would totally understand and feel the difference. I have actually been at whole foods before and readers have asked me to show them the difference. My daughter is going to film me making this kale salad soon and I will try and show on video the difference between the two. Ok, here’s to hoping that you get a good batch today! Let me know how it all turns out for you and sorry for this lengthy and super long explanation! xoxo, Jackie