Sunday, December 26, 2010

Heather Reed's Knock Off Whole Foods Kale Salad

1 to 1.5 bunches of Kale - depends on how large the bunch is
3   TBS toasted pine nuts
3-4 TBS Chopped Cranberries
about 1 TBS finely chopped shallot
3  TBS olive oil
1  TBS white balsamic vinegar
1  TBS lemon juice
.5 TBS honey
1  ts Dijon mustard
salt and pepper if you like

Finely chop the shallot and whisk all the dressing ingredients together.
Toast pine nuts and chop the cranberries
Wash Kale and chop/tear kale into bite size pieces. Make sure you cut off most of the thick stem. It is to bitter and tough to eat raw.
Toss everything together.
Let the salad sit in the refrigerator for a couple hours, the acid in the dressing "cooks" the kale and makes it more tender.


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