1

ABOUT THE RECIPE:

Festive Kale Salad makes an inviting start to any holiday meal.

Makes 4 to 6 servings

2

INGREDIENTS:

DRESSING
3 tablespoons freshly squeezed lemon juice
3 tablespoons maple syrup

SALAD
6 to 8 cups very thinly sliced, lightly packed curly kale, washed and dried
1/3 to 1/2 cup sweetened, dried cranberries
⅓ cup chopped walnuts
Sea salt, to taste (optional)
Freshly ground pepper, to taste (optional)

3

To make the dressing, put the lemon juice and maple syrup in a small bowl and briskly whisk until smooth.

To make the salad, put the kale in a large bowl. Pour about three quarters of the dressing over the salad. Massage the kale gently with clean hands to further soften the kale, if desired. Add the cranberries and walnuts and toss gently using tongs, until the kale, cranberries, and walnuts are evenly coated. Taste and add the remaining dressing, if desired.

4

Cover and let stand at room temperature for about 20 minutes (or refrigerate for up to 2 hours) before serving. Just before serving, top with a few grinds of sea salt and pepper, and toss.

Ingredients

Directions

1

ABOUT THE RECIPE:

Festive Kale Salad makes an inviting start to any holiday meal.

Makes 4 to 6 servings

2

INGREDIENTS:

DRESSING
3 tablespoons freshly squeezed lemon juice
3 tablespoons maple syrup

SALAD
6 to 8 cups very thinly sliced, lightly packed curly kale, washed and dried
1/3 to 1/2 cup sweetened, dried cranberries
⅓ cup chopped walnuts
Sea salt, to taste (optional)
Freshly ground pepper, to taste (optional)

3

To make the dressing, put the lemon juice and maple syrup in a small bowl and briskly whisk until smooth.

To make the salad, put the kale in a large bowl. Pour about three quarters of the dressing over the salad. Massage the kale gently with clean hands to further soften the kale, if desired. Add the cranberries and walnuts and toss gently using tongs, until the kale, cranberries, and walnuts are evenly coated. Taste and add the remaining dressing, if desired.

4

Cover and let stand at room temperature for about 20 minutes (or refrigerate for up to 2 hours) before serving. Just before serving, top with a few grinds of sea salt and pepper, and toss.

Festive Kale Salad
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