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For the salad:
8 cups washed kale
1/2 cup dried cranberries
1/2 cup almonds (ideally sliced almonds, but full almonds are fine)
For the dressing:
6 tablespoons olive oil
1/4 cup lemon or lime juice or 3 tablespoons red wine vinegar
1/4 teaspoon salt
Cut the kale and apple into smaller pieces. If you are using full almonds, chop them into smaller chunks.
In a large bowl add all the vegetables, dried cranberries, and almonds.
In a smaller bowl mix all the dressing ingredients and pour the dressing onto the salad
Mix well and enjoy!
Storage Indications: You can store the salad in a tupperware. It's good for many days after you first make it.
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