April 11, 2012

Kale Salad with Honey Mustard Dressing

Honey Mustard Dressing:
1/2 c. Grapeseed Oil (or other oil)
1/4 c. Lemon Juice
1/3 c. Honey
1 tbsp. Mustard

{Makes approx. 10 oz.}

Kale Salad:
10 oz. Kale (large stems removed), chopped into small (bite-size) pieces
8 oz. Organic Dried Cranberries, chopped
1/2 c. - 1 c. toasted pine nuts
1/2 small red onion, chopped very small or minced
2 small green apples, chopped small
3 oz. Honey Mustard Dressing (recipe above)
Pepper to taste

Toss all ingredients together and enjoy. We eat this as a dinner entree...it is surprisingly filling. It would be great with some yummy bread, too.

In the salad in the image above I also threw in some chopped raw spinach, diced strawberries, a tiny bit of left over cilantro (chopped), some raw almond slices...and I don't know what else.
It was still yummy. :o)