My Favorite Kale Salad Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- salt & pepper
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 1 bunch (or bag) of kale stems removed*
- 3 tbs grapeseed or olive oil
- 1 1/2 tbs balsamic or red wine vinegar (i love using honey r
- 1 tbs fresh squeezed lemon juice
- 2 tbs honey (or maple syrup)
- 1/3 upsunflower seeds
- very thin slices of red onion (about 1/3 of a smal
- optional add ins: thin matchstick of carrot grilled & shredded chicken, thin ribbons of red onion or whatever you feel you would enjoy in the salad.
- Carbohydrate 4.74914583314791 g
- Cholesterol 0 mg
- Fat 0.07535 g
- Fiber 0.32366665631915 g
- Protein 0.0135083333251687 g
- Saturated Fat 0.005665 g
- Serving Size 1 1 Serving (8g)
- Sodium 97.0854166666452 mg
- Sugar 4.42547917682876 g
- Trans Fat 0.022605 g
- Calories 18 calories
Wash and dry your kale if necessary.Cut off the rough ends of the kale, then de-stem the leaves by slicing the leaves on either side of the stems. (Some of the stems are very thick and hard, so for an uncooked kale dish this is a great tactic).Chop or tear the kale into bite sized pieces, place in a bowl and set aside.In a large mason jar combine the oil, vinegar, lemon juice, honey (or syrup) and salt & pepper. Shake the heck out of it until emulsified.Taste & adjust to your preference for sweet/tangy.Pour half of the dressing onto the kale and massage the dressing into the kale. Really work it in. You want to massage the leaves for 2 minutes. This will transform the kale.Allow the kale to sit for 5 minutes. Then add your cranberries, seeds and cheese in.Drizzle with additional dressing, toss and serve.
