Kale Salad

By msklein

Ingredients

• 1 head of kale
• 1 1/2 TBS grapeseed or olive oil
• 1 cup dried cranberries
• 1 cup shredded carrots
• 3/4 cup slivered almonds
• Salt & pepper
• Balsamic Lemon Vinaigrette
• 1/2 cup balsamic vinegar
• 1/4 cup grapeseed or olive oil
• 1 TBS fresh lemon juice
• Salt & pepper
• 2 teaspoons sugar (or honey)

Preparation

Step 1

Wash and dry your kale. (Simply blot dry with paper towels, or use a salad spinner.)

Slice the green leaves from the stems. Discard the stems, which are too tough to enjoy. Chop kale into bite-sized pieces/ribbons and place in a large bowl.

Drizzle 1-1/2 TBS oil over the kale and massage the kale for 60-90 seconds. Season with a sprinkle of salt & pepper and set aside.

In a lidded jar, combine the vinaigrette ingredients: vinegar, oil, lemon juice, salt, pepper & sugar (or honey). Shake vigorously until emulsified. Taste and adjust to your preference, if necessary. Set aside.

Grab your bowl of massaged kale, add in the cranberries, carrots & almonds. Drizzle with vinaigrette and toss well.

Salad is just as delicious the next day if kept refrigerated in a sealed container.