What can't kale do? Use it in smoothies, juice it, make chips, casseroles. Or dry it, grind it up and season cooked grains. I don't know who first thought to tear it into pieces for a salad, but thank you who ever you are, where ever you are. It's real easy to prepare, tastes great, and it's good for you. Kale being such a sturdy green, it maintains its texture and form even if dressed well before you plan to eat. 

Kale, Apple and Dried Cranberry Salad 

Don't worry too much about the absence of specific measurements here. Combine the ingredients in amounts that taste good to you. You really can't go wrong. (In case you noticed there are no apples in the photo, suffice it to say my kids ate them. I added extra cranberries and was pretty glad they'd gotten fruit for a snack.)

Serves 4

  • Bunch of kale, washed and torn into bite size pieces (about 4 cups)
  • 1/4  small red cabbage, thinly sliced (about 1 cup)
  • 1 to 2 medium carrots, washed (no need to peel), grated on large holes of box grater (about 1 cup)
  • Granny Smith apple, sliced 1/4 inch thick, then sliced into 1/4-inch  matchsticks
  • Dried unsweetened cranberries or golden raisins
  • Pumpkin seeds
  • Sunflower seeds
  • Two parts neutral oil/one part Braggs Liquid Aminos (a good starting point is 2 tablespoons oil and 1 tablespoon Braggs)

Toss all ingredients together.

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