Vegetable: Kale Salad

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Looking for a way to incorporate more leafy greens into your diet?  This salad combines plumb golden raisins, dried cranberries and slivered almonds with chopped kale -- dusted with parmesan, it is truly a sweet and savory way to enjoy eating your greens! To change it up, use currents for golden raisins and chopped scallions for red onion.  Lind family, this one's for you!

Kale Salad with raisins, cranberries and almonds

INGREDIENTS

  • 1 bunch dark green kale leaves, rinsed twice and stems removed
  • 6T [90mL] oil and vinegar or Caesar salad dressing, divided
  • 1/4 c [40g] golden raisins 
  • 1/8 c [16g] red onion, finely chopped
  • 1/2 c [75g] slivered almonds
  • 1/2 c [75g] dried cranberries
  • 1 c [120g] parmesan cheese, grated

DIRECTIONS

  1. Pat kale leaves dry and chop into thin strips - place in large bowl
  2. Add 3T [45mL] salad dressing to kale strips and "knead" the kale (as you would bread dough) for 3-4 minutes to help break down cellular structure
  3. Meanwhile, add remaining 3T [45mL] salad dressing to golden raisins in small ramekin - soak raisins for 5 minutes to plump
  4. To kale strips, add cranberries, almonds and onions - toss well
  5. Add plumped raisins - with residual salad dressing - and toss again
  6. Dust parmesan cheese over salad just before serving