Kale Salad Recipe with Honey Lemon Dressing

• Produce

  • 1 bunch (8 cups loosely packed kale, loosely packed
  • 1 Apple, crisp
  • 1 Pear, ripe firm
  • 1 Red onion, small
  • 1 cup Craisins dried cranberries

• Condiments

  • 1 tbsp Honey
  • 4 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Pecans

Found on natashaskitchen.com

Description

Ingredients

• 4 Tbsp fresh lemon juice
• 2 Tbsp extra virgin olive oil
• 1 Tbsp honey (or sugar)
• ½ tsp salt
• ⅛ tsp black pepper
• 1 bunch (8 cups loosely packed) kale, well rinsed
• 1 cup craisins (dried cranberries)
• 1 small red onion, thinly sliced
• 1 crisp apple (I used fuji)
• 1 ripe, firm pear
• 1 cup pecans, toasted on a dry skillet

Directions

• Combine all dressing ingredients and stir together until honey dissolves then set aside.
• Rinse and strip kale leaves. Chop in bite-sized pieces. I rinse the chopped leaves a second time to ensure there isnt any dust hidden in the curly leaves then dry in a salad spinner.
• Place kale in a salad bowl, top with 1 cup craisins and drizzle with dressing. Use hands or a large spoon to stir well. Cover and refrigerate 4 hours or overnight.
• Before serving, add sliced apples, sliced pears, thinly sliced onions and toasted pecans. Toss to combine.