Kale Cranberry Salad


Prep Time

10 minutes

Prep Notes

Wash kale leaves thoroughly to remove sand and grit.  Gently dry the leaves, remove the stems and tear into bite-sized pieces.

Peel/shred 3/4 cup Parmesan cheese.

Prepare lemon vinaigrette dressing.



Yields

6-10 as side servings

Ingredients

1 head of  kale, leaves washed and stems removed.  Tear the kale leaves into bite-sized pieces.

1 bag of shredded Brussels sprouts

1 cup organic sweetened cranberries

3/4-1  cup shredded raw Parmesan cheese

heaping handful of toasted pumpkin seeds, slivered almonds, or pine nuts


Directions

Compile all ingredients in a large salad bowl and toss to mix.  Dress with Lemon Vinaigrette Dressing. 

Notes

The sweetness of the cranberries offsets the bitterness of the kale.  Even people who do not like kale like this salad!  This salad offers generous servings of cruciferous vegetables, high in immune-boosting nutrients.   Enjoy.