Festive Kale Salad (WFPBNOGF)
Prep Notes
This salad can be made several hours in advance. If you will not be serving it within 20 minutes of preparation, cover and refrigerate it for up to 4 hours.
Pair this appealing dish with crusty bread to enhance the delicate flavors.
Yields
2-4 servings.
Ingredients
For the Dressing
3 tablespoons fresh lemon juice
3 tablespoons maple syrup
For the Salad
6-8 cups very thinly sliced, slightly packed curly kale, washed and dried
1/2 cup dried cranberries or dried cherries
1/3 cup chopped walnuts
Sea salt to taste (optional)
Directions
- Put the lemon juice and maple syrup in a small bowl and briskly whisk until smooth.
- Put the kale, cranberries or cherries, and walnuts in a large bowl. Pour about 3/4 of the dressing over the salad and toss gently until the kale, cranberries or cherries, and walnuts are evenly coated. Taste and add the remaining dressing, if desired.
- Cover and let stand at room temperature for about 20 minutes before serving. Just before serving, top with a few grinds of seal salt and pepper, if desired.
Notes
This recipe is so simple, delicious, and full of nutrients that we have it often. Enjoy!
Credit
Recipe by Laura Theodore from The China Study All-Star Collection