Kale and Romaine Cranberry Almond Salad

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Cranberries, dried
  • 4 cups Kale
  • 4 cups Romaine

• Condiments

  • 3 1/2 tbsp Balsamic vinegar
  • 1 1/2 tbsp Maple syrup, pure grade B
  • 1 tsp Mustard, Stone Ground

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 2 1/2 tbsp Cashew butter

• Liquids

  • 1 tbsp Water

Found on fitmittenkitchen.com

Description

Ingredients

• 4 cups kale, stems removed, roughly chopped
• 4 cups romaine, roughly chopped
• ½ cup sliced almonds
• ½ cup dried cranberries
• For the dressing:
• 3.5 TBS balsamic vinegar
• 2.5 TBS cashew butter (I used homemade)
• 1.5 TBS pure grade B maple syrup
• 1 tsp extra virgin olive oil
• 1 tsp stone ground mustard (you can leave out but I prefer the extra flavor)
• 1-2 TBS water (to desired consistency)
• salt and pepper, to taste

Directions

• Wash and dry your greens (I used my salad spinner).
• Massage kale leaves with EVOO to soften leaves. (Just trust me.)
• Add greens to large bowl.
• Toss in almonds and dried cranberries.
• Make your dressing and add in about ¼-1/3 cup of the dressing, tossing to coat. (I like to start with a little less dressing, and let people add in more if they choose.)
• Serve salad as side dish or as meal by adding your choice of extra toppings and protein.