Scrumptious Kale Salad

Author: Heather Leno
Servings – 4 (2/3 cup) Prep Time – 15-20 minutes Passive Time – 3-12 hours
Ingredients:

Salad Dressing

1 1/2 tbsp lemon juice

1 1/2 tbsp soy sauce

1 1/2 tbsp pure maple syrup

1/4 tsp powdered ginger

Salad 

4 1/2 cups finely chopped kale leaves approximately 4 large leaves

3 tbsp chopped dried sweet cherries or cranberries

3 tbsp chopped roasted pecans, slivered almonds, or nut of choice
Instructions:
  1. In your mixing bowl, whisk together the dressing ingredients until ginger is well incorporated.
  2. Wash nice fresh kale leaves and pat dry.
  3. Remove the large veins and discard.
  4. Finely chop the leaves and place in the bowl along with the cherries or cranberries (separating them as needed), Work the dressing into the leaves until all are completely covered. This is important for the salad to be tender. While it is chilling, rework the kale leaves into any dressing that has drained to the bottom of the bowl two or three more times.
  5. Cover and refrigerate for preferably 4 hours or as long as overnight.
  6. Stir well just before dishing up, then sprinkle the nuts over the top and enjoy!
Notes: