Kale Salad with Blueberries (make-ahead

• Produce

  • 1 cups Blueberries added before serving, fresh
  • 3 Carrots
  • 1 bunch Kale
  • 1 Red onion, small
  • 1 cup Craisins dried cranberries

• Baking & Spices

  • 1/2 tbsp Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 2 tbsp Olive oil, Extra Virgin

Found on natashaskitchen.com

Description

Ingredients

• 1 bunch kale, rinsed, tough stems removed and chopped
• 3-4 carrots, grated or julienned (heres the julienne-er we use)
• 1 cup craisins (dried cranberries)
• ¼ cup Apple Cider Vinegar
• 2 Tbsp extra virgin Olive oil
• ½ Tbsp granulated sugar
• ½ tsp salt and ⅛ tsp black pepper, or to taste
• 1 small red onion, thinly sliced
• 1 - 1½ cups fresh blueberries added before serving

Directions

• Stir together the dressing: ¼ cup cider vinegar, 2 Tbsp oil, ½ Tbsp sugar, ½ tsp salt and ⅛ tsp black pepper.
• In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight.
• Toss in thinly sliced red onion and blueberries before serving.