The first time I made this easy kale salad I made an interesting discovery. It actually tastes better the second day. This doesn’t work with most salad greens, but kale is stout enough to stand up to some marinating. You’ll want to use only baby kale as mature kale is just too tough for this salad. Enjoy!
Kale Salad
Ingredients
- 4 cups baby kale
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup blanched almonds
- ¼ cup dried cranberries
Instructions
- Wash & shred kale.
- Place kale in a bowl with lemon juice, olive oil, almonds and cranberries.
- Mix well.
- Refrigerate overnight for best flavor.
Creator In Chief at BarbaraMcNeely.com
I love to cook. I’m also a health coach, a path I chose after going through a health crisis which taught me the importance of eating healthy meals. Now, I want to combine the two — health coaching and cooking — to help people learn to cook healthy meals. To plan healthy meals. And to eat healthy meals.
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