Friday, November 22, 2013

Kale Salad


1 small bunch of kale
2/3 cup dried cranberries
1/3 cup toasted sunflower seeds


1/2 cup canola oil (or other mild oil)
juice of 1 lemon
2 Tbsp. red wine vinegar
salt and pepper
1 small garlic clove, crushed
2 Tbsp. apple butter, apple sauce, mango chutney, or, at the last resort, 1 Tbsp. honey

Strip the leafy part of the kale off the hard stock and shred the kale finely with a knife. Wash kale in a lettuce spinner. Toss kale with cranberries and sunflower seeds. Mix together dressing ingredients and pour over salad. This salad keeps, dressed, for several days in the refrigerator.

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