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Shredded Kale Salad picture

Shredded Kale Salad

Kale is a true super food as far as nutrients go, and this kale recipe makes a super salad! Make it in advance – the kale benefits from soaking up the sweet salad dressing and even tastes great a day later.

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  • 1 large bunch Lacinato or curly kale
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed orange juice (optional)
  • 1 tablespoon real maple syrup
  • 1/2 cup roasted and salted whole almonds, roughly chopped
  • 1/2 cup dried cranberries
  • 1 small sweet apple (e.g., Fuji), peeled, cored and chopped small (optional)
  • 2 ounces Gruyere cheese, chopped into small (1/4-inch) cubes

Serves 4

  1. Wash and dry the kale.  Remove the tough stalks and ribs and discard or save for another use.  Slice the leaves into very thin strips and place in a large bowl.
  2. Measure the vinegar into a small bowl and while whisking, drizzle in the olive oil.  Whisk in the orange juice (if using) and the maple syrup.  Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Taste the dressing and add more salt and pepper as desired.
  3. Add the chopped almonds, cranberries, apple (if using) and cheese to the kale.  Toss well and then drizzle 2/3 of the dressing over the salad.  Toss again so that all of the kale is lightly coated.  Taste and add more dressing if desired and then toss again.
  4. Serve the salad now or keep it covered in the refrigerator for up to 24 hours.

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