A refreshing, crunchy salad packed with the dark leafy greens that are full of vitamins & minerals
Ingredients
or8 cups of kale, raw (168 g)
or1/4 cup of oil, olive, salad or cooking (54 g)
or1 unit yields of lemon juice, raw (48 g)
or1 tbsp chopped of shallots, raw (10 g)
or1 tsp of salt, table (6 g)
or1/4 tsp, ground of spices, pepper, black (1 g)
or1/4 cup of cranberries, dried, sweetened (40 g)
or1/4 cup, slivered of nuts, almonds (27 g)
or3 tbsps of cheese, parmesan, shredded (15 g)
Preparation
1.
Wash, dry and chop kale into small bite-size pieces. Trim the thick stems off, leaving only the leaves. 2.
Place chopped kale in a large bowl and add 1/4 teaspoon salt. Using your hands massage the salted kale for about 1 minute so that it becomes a bit softer. Let it sit while you prepare the rest of the ingredients. 3.
For the salad dressing: pour the olive oil, juice of 1 lemon, 1/2 teaspoon salt, pepper, honey, and finely chopped shallot in a small bowl. Whisk together. Set aside. 4.
Add the dried cranberries, the slivered almonds, and shredded parmesan (can be grated, but shredded and chunky works better for this salad) to the chopped kale. Give it a toss.5.
Add the salad dressing and give it another good toss so that it is well blended. Taste and add more salt or pepper if needed. 
