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!
- 4 cups baby kale
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup blanched almonds
- ¼ cup dried cranberries
Wash & shred kale.
Place kale in a bowl with lemon juice, olive oil, almonds and cranberries.
Refrigerate overnight for best flavor.
Latest posts by Barbara (see all)
- Fragrance Ingredients – The Smoking Gun - September 19, 2018
- Scrambled Eggs & Cheese – The Best Start With Pasture-Raised Eggs - September 12, 2018
- Mise en place: Have everything in Place Before Cooking - September 5, 2018