RECIPE FROM THE CHEF
Winter Cranberry Kale Salad
DIRECTIONS :
INGREDIENTS :
FOR THE SALAD :
• 6 oz . weight Shredded Kale
• 1 / 2 Small Lemon , Juiced
• 1 tbsp . Extra Virgin Olive Oil
• 3 oz . Shredded Brussels Sprouts
• 3 oz . Shredded Carrots
• 2 Medium Apples , Cored and Diced
• 1 1 / 2 c . Candied Walnuts
• 4 oz . weight Crumbled Bleu Cheese
• 1 / 2 c . sundried Cranberries
•
FOR THE DRESSING :
• 1 / 2 c . Red Wine Vinegar
• 4 tsp . Whole Grain Or Dijon Mustard
• 4 tsp . Pure Maple Syrup
• 1 / 4 tsp . Sea Salt
• 1 / 4 tsp . Ground Black Pepper
• 1 / 2 c . Extra Virgin Olive Oil
1 . Put the shredded kale in a very large salad bowl . Add lemon juice and extra-virgin olive oil . Use your hands to massage the lemon juice and olive oil into the greens , about a minute or so . The greens should wilt slightly and take on a deep green color .
2 . Add the other shredded Carrots and Brussels Sprouts to the bowl as well as the chopped apple and Walnuts .
3 . Make the dressing by combining the ingredients in a lidded glass jar or canning jar . Shake vigorously for 30 seconds and then pour it over the salad . Mix well .
4 . Top with crumbled Bleu cheese , and Sun-Dried Cranberries . Serve .
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